1 (5 oz.) glass Old English pasteurized process cheese spread
1/2 c. butter
2 c. flour
1/2 tsp. salt
1/8 tsp. cayenne
1/2 tsp. caraway seeds

Soften the cheese and blend with the butter. Work in the flour sifted with the salt and cayenne. No water should be added; the mixture will be crumbly. Add caraway seeds. Place in waxed paper and chill several hours. Roll to 1/2 inch thickness folding the crumbs over and over until the cheese mixture is firm. Cut into 3/4 inch squares and place on a baking sheet, leaving space between the squares. Bake in a 375 degree oven for 20 minutes. Keeps well in freezer.