Cheddar crackers

Cheddar crackers Make the dough for these crisp appetizer tidbits in advance and freeze up to 6 months. Thaw in the refridgerator , then simply slice and bake. 2 c. sharp cheddar cheese, shredded (8 oz) 1/2 c. butter 1.5 c. all-purpose flour 1/4 to 1/2 ts salt 1/4 ts. ground red pepper (or any other ground pepper you have) 1. In a large mixing bowl, combine cheese and butter; bring to room temperature -- about an hour. (Jasclo note: Leave the butter on the counter overnight. It will make it so much easier to combine. I didn't and the mixture was very crumbly and wouldn't stick together that well.) 2. Beat with an eletric mixer until combined. Stir in flour, salt and pepper. Divide dough in half. Shape into two 7-inch logs. Wrap and chill for at least an hour. 3. Using a knife or a crinkle cutter, cut the logs into 1/4-inch slices. Place on ungreased baking sheets. Bake in a 350 oven for 15 minutes. Cool on a wire rack. Store in a tightly covered container in the fridge for up to 1 week or in the freezer fpr up to 3 months. Makes about 54 crackers.