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CHEDDAR CRACKERS

Category:    Bread, Cheese
Yield:6 servings
 
    1/2 c  Butter Or Margarine             1 1/2 c  Unbleached Flour; Sifted
    1/2 ts Salt                                1 ts Baking Powder
      1 ds Cayenne Pepper                      2 c  Cheddar; Extra Sharp, *
 
  *     The Extra Sharp Cheddar Cheese should be finely grated.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Stir the dry ingredients into a bowl and then cut in the butter to resemble
  cornmeal.  Blend in the cheddar cheese with a fork until well blended. Mix
  in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill
  for 30 to 40 minutes in the refrigerator and then slice each roll into
  slices about 1/4-inch thick.  Bake on an ungreased cookie sheet at 400
  degrees F for about 10 minutes.  Remove from cookie sheet and let cool.
  Store the cooled crackers in airtight containers in a cool place. They will
  keep for several weeks this way and if you freeze them, they will last
  indefinitely.
 

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