Caraway Cheese Crisps -

1/2 c Butter, softened

1/2 ts Caraway seeds

1/4 ts Salt

3/4 lb Cheddar cheese, shredded

3 cups 425oF. In large bowl, with hand, knead all ingredients until blended. Shape dough into 1/2-inch balls. On ungreased cookie sheet, place three dough balls in a cluster. With fingers, flatten cluster to 1/4-inch thickness. Repeat with remaining balls, placing clusters about 2 inches apart. Bake

10 to 12 minutes until lightly browned. With pancake turner, remove cheese crisps to wire racks; cool. Store cheese crisps in tightly covered container to use up within

3 days. Makes about 5 dozen. Each crisp: About 45 calories,

3 g fat,

6 mg cholesterol,

65 mg sodium. Good Housekeeping's HOLIDAY BEST '

93 pg