1/2 c. Imperial butter
1 c. (4 oz.) shredded sharp cheddar cheese
2 c. sifted flour
1 tsp. salt
1/8 tsp. cayenne pepper
3/4 tbsp. ice water

Mix all ingredients together; beat well. When well blended, add water until mixture forms a ball. Divide in two, wrap each piece in waxed paper, let rest 10 minutes (freeze half, if desired).

Roll each ball of dough out on floured board to a rectangle 1/8" thick. Cut into strips with a fluted pastry cutter or knife about 3 1/2" x 1/2" or cut into rounds about size of quarter.

Bake on ungreased baking sheet in a moderate oven, 350 degrees, for about 12 minutes or until delicately browned. Yield: 14 dozen.