Cheese Crackers

Directions

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.