Cheddar Parmesan Crisps Prep Time: 10 minutes Cook Time: 10 minutes Ingredients - 1 3/4 cups flour - 1/2 cup cornmeal - 1/2 teaspoon baking soda - 1/2 teaspoon sugar - 1/2 teaspoon salt - 1/2 cup butter or margarine ( 1 stick) - 6 ounces sharp cheddar or regular cheddar, shredded - 2 tablespoons white vinegar - coarsely ground black pepper to taste - shredded parmesan cheese to taste    A light, crisp cracker that is good on their own as a snack or with a soup or salad.   Directions In a large mixing bowl, mix four, corn meal, baking soda, sugar and salt with a pastry blender or fork. Cut in butter until the mixture resembles coarse crumbs.	1

	Stir in cheese, vinegar and 1/2 cup of cold water just until mixture forms a soft dough. Shape into a ball and wrap in plastic wrap. Refrigerate for at least 1/2 hour. *Optional, can add 1 tablespoon of fresh chopped rosemary to dough. On a lightly floured surface, roll 1/4 of the dough into a paper thin round approximately 13 inches in diameter. The edges with be jagged. Cut into 8 wedges. Place wedges on a cookie sheet and sprinkle with ground pepper and shredded parmesan. Press pepper and cheese firmly into the dough with hand or a rolling pin. Bake for 10 minutes or until lightly brown and crisp. Remove to a wire rack and cool. Repeat with remaining dough. Store crisps in a tightly covered container. Freezes well.	2