1/2 cup butter or margarine
1 1/2 cups flour - sifted
1/2 teaspoon salt
1 teaspoon baking powder
a few grinds of fresh black pepper
1 teaspoon cayenne pepper
1 cup monterey jack cheese - shredded
1 cup colby jack cheese - shredded
Preheat oven to 400°.
In a mixing bowl, stir the dry ingredients and then cut in the butter to resemble the consistency of cornmeal.
Blend in the cheeses with a fork until well blended.
Shape into 1 1/2 to 2 inch rolls.
Chill for 30-40 minutes in the refrigerator and then slice each roll into slices approximately 1/4 inch thick.
Bake on an ungreased cookie sheet for approximately 10 minutes.
Remove from cookie sheet and let cool.
Store the cooled crackers in an airtight container.
*These crackers can be made crispier by slicing them thinner before baking.