1/2 lb. Cheddar cheese, grated
1/4 lb. butter
1/2 pkg. dehydrated onion soup mix
1/4 tsp. salt
1 c. flour

Let butter and cheese come to room temperature, then mix thoroughly. measure flour, remaining ingredients and blend. (May have to use hands.) Shape into 2-3 inch rolls, diameters of 1 inch. Wrap in waxed paper. Chill several hours or overnight. Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices. Bake on ungreased baking sheet for 10-12 minutes or until slightly browned on edges. Makes 6-8 dozen.

Recipe can be double. The rolls will keep for several weeks in the refrigerator. Wrap well in plastic to keep. Bake as needed for fresh crackers.