Cheese Lace Crackers

Directions

1. 1
   In a food processor blend the Cheddar, the butter, the flour, the Worcesteshire sauce, the salt, and the cayenne until the mixture forms a ball of dough.
2. 2
   Halve the dough, putting each half on a sheet of wax paper, and with the aid of the wax paper form it into logs about 6 inches long and 1 1/2 inches in diameter.
3. 3
   Chill the dough, wrapped in the wax paper, for at least 2 hours, or unitl it is firm enough to slice.
4. 4
   The dough may be prepared up to this point 2 days in advance and kept covered and chilled.
5. 5
   It may also be frozen for several weeks.
6. 6
   Cut the dough into 1/4-inch slices, arrange the slices 2 inches apart on jelly-roll pans, and bake them in a preheated 400F.
7. 7
   oven for 5 to 7 minutes, or until they are golden brown around the edges.
8. 8
   Transfer the crackers carefully with a metal spatula to racks, let them cool, and drain them on paper towels if desired.
9. 9
   The crackers keep for up to 4 days in an airtight container.