Cheddar Crisps

• 1 3/4 c. flour
• 1/2 c. corn meal
• 1/2 tsp. baking soda
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/2 c. butter or margarine
• 1 1/2 c. extra sharp Cheddar cheese
• 1/2 c. cold water
• 2 Tbsp. white vinegar
• coarsely ground black pepper

1. Preheat oven to 375u0b0.
2. Grease large baking sheet.
3. Set aside. In large bowl, stir together flour, cornmeal, baking soda, sugar and salt.
4. Using a pastry blender, cut butter or margarine until mixture resembles coarse crumbs.
5. Using fork, stir in shredded cheese, cold water and vinegar just until mixture forms soft dough. If necessary, knead mixture in bowl until smooth.
6. Shape dough into ball.
7. Wrap ball with plastic wrap and refrigerate about 1 hour or until it's firm enough to handle.
8. On lightly floured surface, use a floured rolling pin to roll 1/4 of dough into a paper thin round, diameter 13-inches.
9. Keep remaining dough refrigerated.
10. Using fluted pastry cutter or pizza cutter, cut into 8 wedges.
11. Transfer onto prepared baking sheets.
12. Sprinkle with black pepper.
13. Bake until browned and crisped, 8 to 10 minutes.
14. After cooled, store in tight container.
15. Repeat with rest of dough.

flour, corn meal, baking soda, sugar, salt, butter, extra sharp, cold water, white vinegar, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941064 (may not work)