Heat oven to 375 degrees. Grate cheese. (Please do not use pre-shredded cheese.)

In a food processor, pulse dry ingredients until combined, then add cheese and butter. Process until dough becomes smooth and has the texture of Play-Doh. It may be necessary to add up to 2 T more of room temperature butter.

Shape the dough into a cylinder, or ball and wrap with plastic wrap or parchment and allow to rest for 20 minutes. Or store in the refrigerator until ready to bake.

Method 1: Bring dough to room temperature and pack it into a cookie press fitted with a star disk. Pipe long ribbons of dough close together, across the baking sheet lined with parchment paper or a silicone mat, about an inch apart. Then cut into six-inch lengths. Repeat with remaining dough.

Method 2: Dough may also be hand-rolled into long ropes and cut to size, or shaped into a cylinder and sliced into rounds and baked.

Method 3: Divide dough into 4ths. On wax or parchment paper, roll dough into a rectangle 1/3″ thick. Use a pastry wheel or a pizza cutter to cut dough into 2″ by 1/2″ strips.

Bake on ungreased cookie sheets for 10 – 12  minutes or until the edges just begin to brown.

Store between sheets of parchment or waxed paper in an airtight container. Will keep for up to three weeks.