Tasty oven-fresh crackers are even simpler to make than a batch of cookies because you roll the dough out right on the cookie sheet, cut the crackers into rectangles before baking, but leave them in place. They shrink apart during baking and brown slightly on the edges. For a pretty edge, use a pastry wheel that makes a "crinkled" cut.

Preparation time:   about 10 min Baking time:   10 to 12 min Oven temp:    425 degrees F

For 30 crackers you will need: 1/4 cup butter or margarine, room temperature 1 cup all-purpose flour 1/4 cup instant potato flakes 1 tsp. baking powder 1/4 tsp. salt 1/3 cup boiling water Unbeaten egg white 1 tsp. poppy seeds 1/4 cup shredded Swiss cheese

 

1. Measure butter, flour, potato flakes, baking powder and salt into mixing bowl. With spoon or mixer, blend until butter is no longer visible and mixture is crumbly. 2. Stir in boiling water until soft dough forms. Shape into a smooth ball. 3. Place on cookie sheet. Flatten, and roll out to measure 12-by-15 inches. Cut into rectangles, about 2 by 3 inches, using a pastry wheel or a knife. Leave dough in place. 4. Brush with unbeaten egg white. Sprinkle with poppy seeds. 5. Bake at 425 degrees F until crisp and pale golden, about 10 min. 6. Sprinkle evenly with shredded cheese as you take the pan from the oven. Cool on the baking pan and seperate. 7. Store in airtight container, refrigerated. Good served with: Soups or salads, or as a snack along with a soft drink, wine, or iced tea.