Cheddar Snack Triangles

6 tablespoons butter or margarine, softened
1/2 cup (2 ounces) finely shredded sharp cheddar cheese
1/2 cup (2 ounces) finely grated Parmesan cheese
3/4 teaspoon dried dill weed
1 tablespoon Dijon mustard
2 tablespoons water
1 1/4 cups (5 ounces) all-purpose flour

Preheat oven to 350°F. In Classic Batter Bowl, mix butter, cheeses, dill, mustard and water on medium speed of electric mixer 30 seconds or until well blended. Add flour; mix on low speed just until flour is incorporated and dough pulls away from sides of bowl. If dough seems dry, add 1 tablespoon additional water to dough. Do not over-mix. Fill Cookie Press, fitted with ribbon disk (#8) with dough. (Do not use other disk designs; dough will not extrude properly.) Press long continuous strips across length of flat Baking Stone. Cut each strip into 1 1/2-inch squares using Pizza Cutter. Cut each square in half diagonally, forming triangles. Using Mini-Serving Spatula, move triangles 1 inch apart for even baking. Bake 22-25 minutes or until golden brown. Remove to Stackable Cooling Rack. Cool completely.

Yield: About 4 dozen triangles

Cook’s Tips: For best results, weigh flour and cheeses using Kitchen Scale.

Nutrients per serving: (4 triangles): Calories 130, Total Fat 9 g, Sodium 200 mg, Fiber 0 g