CHEDDAR-ROSEMARY CRISPS

Steps:

• cream butter and grated cheddar. Add rosemary, pepper & salt. With mixer on low or by hand mix in flour until you can mold it by hand. With floured hands roll into 2 long rolls about 2" thick. Square the sides if you want square crackers. Wrap in parchment paper or plastic wrap and put in fridge for at least 2 hours, up to a couple days. slice logs, space on cookie sheets lined with parchment paper, bake at 300 F. for about 15 minutes (check after 10 minutes) Consider an egg wash to make crackers a little stronger for using with dips, etc. Cool on rack completely before storing.