CHEESE WAFERS

2 sticks (1/2 pound) butter

2 cups grated sharp cheddar cheese

Mix above with hands and add:

2 cups flour

1 dash hot sauce

Mix above with hands and add:

1 cup crushed Rice Krispies

Preheat oven to 350 degrees.  Roll mixed dough into balls about the size of large marbles and flatten with a fork on ungreased baking sheets.  Bake for 15-20 minutes until just brown on edges.  Cool and remove from baking sheet.  Store in airtight container until ready to serve.  Can be frozen in airtight container for later use.  Great served with cocktails or to accompany soup or salads.  Makes 3 dozen.

CORA'S CLASSIC SHORTBREAD

(Baked in a Brown Bag Designs Shortbread Pan*)

1/2 cup butter at room temperature

1/3 cup powdered sugar (unsifted)

1/2 teaspoon vanilla

1 cup flour (unsifted)

Cream the butter until it is light. Cream the powdered sugar, then the vanilla. Now work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until lightly and evenly  browned. Let the shortbread cool in its pan for about 10 minutes before loosening the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.

*Shortbread may also be baked in round or square baking pans, following the same general directions. Remember to cut large shape into individual cookies while shortbread is still warm.