Title: Chedder Cheese and Chive Wafers (Crackers)
Categories: American Cookie
Yield: 3 Dozen wafe

8	oz	(About 2 c ) grated Vermont sharp Cheddar cheese
1	c	(2 sticks) unsalted butter, at room temp.
3	lg	Egg yolks
1	ts	Salt
1	tb	To 2-tb minced fresh chives
2	c	Unbleached all-purpose flour

These cheese and herb wafers are best served straight from the oven with hot soup or a fresh garden salad. With a little imagination and experimentation, the flavor combinations are endless. Try Chedder with sage, or pepper Jack with scallions for starters, and in the spirit of Shaker economy, use whatever is on hand.

To Make The Dough

1. Combine the cheese, butter, egg yolks, salt and chives in the bowl of a food processor. Process until the mixture becomes smooth. Then add the flour and process until the mixture forms a ball of dough.

2. Shape and roll the dough into a 2-inch-round cylinder. Wrap the dough in plastic wrap and refigerate for 2 to 3 hours.

To Bake The Wafers

3. Preheat the oven to 400F.

4. Slice the dough into 1/4-inch-rounds. Place on an ungreased baking sheet and bake until lightly browned, about 5 to 8 minutes. Serve warm or at room temperature.

Makes approximately 3 dozen wafers

Source: "The Shaker Kitchen" by Jeffrey S. Paige, published by Clarkson N. Potter 1994, ISBN 0-517-58838-2

Typed by Manny Rothstein 4/98

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