1 3/4 c. all-purpose flour
1/2 c. yellow cornmeal
1/2 tsp. baking soda
1/2 tsp. sugar
1/2 tsp. salt
1/2 c. (1 stick) butter
6 oz. extra-sharp Cheddar cheese, shredded (1 1/2 c.)
2 tbsp. white vinegar
Dash of Tabasco

In large bowl, mix flour, cornmeal, baking soda, sugar, and salt. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs.

With fork, stir in shredded cheese, vinegar, Tabasco, and 1/2 cup cold water just until mixture forms a soft dough. Shape dough into a ball; wrap with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle. (Or place dough in freezer 30 minutes.)

Preheat oven to 375 degrees. Grease large cookie sheet. On lightly floured surface, with floured rolling pin, roll 1/4 of dough into a paper-thin round about 13 inches in diameter (edges may be ragged), keeping remaining dough refrigerated. Cut round into 8 wedges.

Place wedges on cookie sheet. Bake wafers about 10 minutes or until lightly browned and crisp. Remove wafers to wire racks to cool. Repeat with remaining dough. Store cheese wafers in tightly covered container.