Cheese Crackers

1. 1

   Mix all together in a bowl.

2. 2

   Original directions suggested shaping into a roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers.

3. 3

   This would produce neatly shaped crackers, possibly thicker than desired.

4. 4

   By rolling very thin, this amount of dough will make small crackers about 1/2 inch apart to cover 1 1/2 small cookie sheets.

5. 5

   They do puff up while baking.

6. 6

   May be cut quickly in random small shapes with a plastic knife.

7. 7

   Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper.

8. 8

   If the dough is very dry after rolling, brush tops with water before salting.

9. 9

   If it is soft, sprinkle lightly and press the salt into the crackers.

10. 10

    Bake 5 minutes at 425 degrees F or until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.