Using an electric hand mixer or stand mixer, beat the cheese, butter, and salt in a large bowl.
Once combined, mix in the flour and add the ice water one tablespoon at a time. The dough should hold together when pressed but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
Divide the dough in half and pack together into 2 discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
Roll out the dough to ¼ inch (6 mm) thick, pinching together the cracks on the edges.
Trace and cut out 6 spoon shapes from each disc of dough.
Place the cut-out cheese spoons on top of greased, upside-down spoons on a parchment paper-lined baking sheet. Lightly press down to mold the dough to each spoon’s shape.
Bake for 25 minutes, or until golden brown.
Serve with layered taco dip, if desired.
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
If you wish to request that your personal information is not shared with third parties, please click on the below opt out button. Please note that after your opt out request is processed, we may still collect your information in order to operate our site.