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PEPPER JACK CRACKERS

1 stick (1/2 cup) unsalted butter, softened
1/2 pound pepper Jack cheese, grated coarse
1 large egg, separated
1 teaspoon salt, or to taste
3/4 teaspoon cayenne, or to taste
1 cup all-purpose flour

Preheat oven to 375F. and grease two baking sheets.

In a food processor blend together butter and cheese until smooth.
Add egg yolk, salt, and cayenne and blend until combined. Add flour
and blend until mixture just forms a dough.

Working in batches, transfer dough to a pastry bag fitted with a
7/8-inch-wide ribbon tip and pipe dough in long strips 2 inches
apart on baking sheets. (Alternatively, working in batches, dough
may be transferred to a cookie press fitted with a ribbon disk and
pressed out in long strips 2 inches apart on baking sheets.) Dough
strips may break in places but repairs are not necessary, as strips
will be cut later.

In a small bowl whisk together egg white and a pinch salt until
just combined. Brush each strip of dough with some egg white and
bake in batches in middle of oven until golden brown, about 10 to
15 minutes. While crackers are still hot, slice diagonally into 1
1/2-inch-long pieces and cool completely on racks. Crackers keep
in airtight containers 5 days.

Makes about 95 crackers

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