Cheese crackers

Homemade Cheese Crackers* - makes 80 1-inch crackers

6oz. (about 1 1/2 cups) extra-sharp cheddar cheese, grated (I used Tillamook) 4 tablespoons butter, room temperature 3/4 cup flour, plus more for dusting 1 teaspoon Lawry's Seasoned Salt 1/4 teaspoon salt 1 tablespoon milk

Preheat oven to 350 degrees F. Prepare a cookie sheet by lining it with parchment paper. In a large bowl, combine cheese, flour, Lawry's Seasoned Salt, and salt. Cut butter into smaller pieces and add to flour mixture. With a pastry cutter, cut butter into mixtur Combine until it resembles coarse meal.

Add milk and with a wooden spoon, stir until the dough comes together in a ball. This may take a few minutes, and you may need to bring the final bit together with your hands. On a lightly floured surface, roll dough, using a lightly floured rolling pin into a rectangle that measures 8 X 10-inches and is about 1/8 of an inch thick.

With a pizza cutter, cut strips in both directions of the rectangle 1-inch thick, so that each cracker is a 1-inch square.

Place crackers about 1/4-inch apart on the prepared cookie sheet. With the end of a chopstick, poke a hole into the center of each cracker. Bake for 12-15 minutes, until edges are *just or very slightly *browned. Transfer parchment to a wire rack to cool completely.