Pepper Jack Crackers - cooking recipe

Ingredients

1/2 cup unsalted butter, softened
1/2 lb monterey jack pepper cheese, coarsely grated
1 large egg, separated
1 teaspoon salt (to taste)
3/4 teaspoon cayenne (to taste)
1 cup all-purpose flour

Preparation

Preheat oven to 375\u00b0F Grease two baking sheets with PAM, oil or butter.
In a food processor, blend the butter and cheese until smooth. Add egg yolk, salt and cayenne and blend until combined.
Add flour and blend just until mixture forms a dough.
Transfer about 1/4 of the dough into a pastry bag fitted with a 7/8-inch wide ribbon tip*. Pipe the dough in long strips about 2 inches apart on the greased baking sheets. Dough strips may break in places--don't worry about this. You'll be cutting the strips later.
In a small bowl, whisk the egg whites and a pinch of salt until just combined. Brush each strip of dough with egg white mixture.
Bake in batches in the middle rack of the oven until golden brown, about 10-15 minutes.
While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces.
Cool on wire racks to crisp.
Crackers may be stored up to 5 days in an airtight container--although I doubt they will last that long!
*NOTE: You can also use a cookie press or different tips and make any shape you like.