Adapted from the New England Cookbook by Brooke Dojny

Make your own Cheez-its! Quick, easy, freezable for when you have do drop in guests.

1C all purpose flour

¾ teaspoon baking powder

¾ teaspoon salt

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

6 tablespoons chilled unsalted butter cut into 12 pieces

½ lb sharp cheddar cheese grated (approx. 2C)

¼ sesame seeds (or poppy seeds)

3 Tablespoons chili powder (optional)

In the bowl of a food processor fitted with a metal blade combine the first 5 ingredients.  Pulse to blend.  Add the butter and cheese and process until the mixture resembles coarse crumbs, about 15 seconds.  Add 2 tablespoons of cold water and process until the mixture clumps together and forms a ball (15-30 seconds) Divide the dough in half and roll each into a log about 10 inches long and 1 inch in diameter.  Roll both logs in seeds and/or chili powder pressing so coating adheres to the dough.  Wrap each log tightly in plastic wrap and chill for at least a half hour in the freezer or 2 hours in the refrigerator.  Thaw slightly before slicing.  Heat oven to 425˚F. Cut logs into scant ¼ inch think and set 1 inch apart on ungreased baking sheets.  Bake 10 minutes or until golden and lightly browned. Cool on wire racks.  Makes about 6 dozen crackers.