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Ingredients Jump to Instructions ↓

  1. 1 2/3 cups (7 ounces) shredded Wisconsin Sharp Cheddar cheese

  2. 10 tablespoons unsalted butter

  3. 2 cups all-purpose flour

  4. 2 teaspoons dill weed

  5. 1 teaspoon paprika

  6. 1 teaspoon salt

  7. 1/2 teaspoon baking soda

  8. 1/2 cup whipping cream

  9. 1 egg yolk

  10. 2 teaspoons water

  11. Poppy seeds

Instructions Jump to Ingredients ↑

  1. Combine cheese and butter, mixing at medium speed with electric mixer until well blended. Add combined flour, seasonings and soda to cheese mixture; mix well. Add whipping cream; blend well.

  2. Divide dough in half. Flatten; wrap in plastic wrap. Chill 1 hour.

  3. On lightly floured surface, roll to 1/8 inch thickness. Cut with 2 inch tree-shaped cookie cutter. Place on greased cookie sheet. Brush tops with combined egg yolk and water; sprinkle with poppy seeds.

  4. Bake at 375°F (190°C) for 10 to 12 minutes or until lightly browned.

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