Title: Walnut Rounds
Categories: Bakery Cracker Nut
Yield: 55 Crackers

1 1/2	c	All purpose flour
1/2	c	Potato flour
1/4	ts	Salt
2	tb	Margarine, softened
1/2	c	Walnuts, finely chopped & - toasted
3/4	c	Iced water
		Salt for the tops, optional

Preheat oven to 350F.

Mix flours & salt together in a large bowl. Cut in the margarine until the mixture resembles coarse breadcrumbs. Add walnuts & stir until they are evenly distributed in the flour. Blend in enough water to form a cohesive ball. Add more water if necessary. The dough should be a little sticky.

Wrap dough in waxed paper & chill for at least 1/2 hour. Divide into 2 equal portions. Roll out to 1/8" thickness. If desired, sprinkle tops with salt & roll over with rolling pin. With a round cookie cutter, cut into 2" rounds. Place onto a lightly greased cookie sheet & prick with a fork.

Bake for 25 to 30 minutes or until lightly browned. Cool on a rack. Serve with spreads.

Foust & Husch, "Crackers!"

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