Cheddar Crackers

These are good with tomato soup

Ingredients:

1/2 Cup Butter Or Margarine
1 1/2 Cups Unbleached Flour; Sifted
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Dash Cayenne Pepper
2 Cups Cheddar; Extra Sharp, 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 2 balls. Chill for 30 to 40 minutes in the refrigerator. Quickly roll out and cut with heart shape cookie cutter 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.