Cheddar Cheese Rounds.
.I first encountered cheese rounds at a restaurant chain called the Magic Time Machine that was a favorite place for Cathy and I to go for an evening of dining and dancing many years ago.  They were part of the soup and salad bar which was built into the body of a full size sports car which sat in the middle of the restaurant.  The Magic Time Machine is long gone from Austin, but my taste for Cheddar Cheese Rounds remains and fortunately, both family and friends have offered their own versions. Both versions are extremely easy to make (They had to be since I made them both and my cooking skills are marginal at best).  These treats are variously knows as Rounds, Crackers, Crisps and Cookies depending on the source of the recipe.  We traditionally make them during the Christmas and New Year's Holiday Season.
VERSION 1 (contributed by Cathy Edgar)

One (1) stick of butter/margarine
Two (2) cups of sharp cheddar cheese (grated)
One (1) cup of flour
One (1) teaspoon of salt
Tabasco or red pepper
Pecan Halves

Utensils:        Wax Paper
                    Cheese grater
                    Mixing Bowl
                    Cookie Sheet


Let butter and cheese warm to room temperature.  Blend ingredients (except pecan halves) together (adding tabasco and red pepper to taste).  Divide mixture into two balls.  Work each ball into a long roll approximately one inch in diameter.  Wrap the two rolls in wax paper and then chill.  Slice rolls into thin (very thin) rounds.  Place on cookie sheet and add a pecan halve on top of each round.  Bake at 350 degres for 10-15 minutes.  Let cool for at least ten minutes.
Ingredients:  Two (2) sticks of butter/margarine
                    Eight (8) ounces of extra-sharp                                  cheddar cheese (grated)
                    Two (2) cups of Rice Krispies
                    Two (2) cups of flour
                    One-half (1/2) teaspoon of salt
                    One-half (1/2) teaspoon of cayenne                            pepper
Utensils:        Cheese grater
                    Mixing Bowl
                    Cookie Sheet
                    Non-stick spray


Cream together margarine,flour, salt and pepper.  Add cheese and mix.  Carefully fold in Rice Krispies.   Roll into pecan size balls; flatten balls with bottom of glass or fork.  Spray cookie sheet with non-stick product and then place rounds onto cookie sheet.  Bake at 350 degrees minutes for 15 minutes.  Let cool on wire racks.  Recipe makes about 92 half-dollar size crackers.  Optional toppings such as pecan halves can be added prior to baking.
VERSION 2 (contributed by Lorraine Davis)

Although these rounds are sometimes called cookies, they are definitely not sweet.  They do make an excellent accompaniment to soups and salads and are great as stand-alone snacks.  Some people prefer to "Kick-up" the recipe by adding more or hotter chili sauces such as Habanero sauce.  Optional toppings can also include not only pecans but olives, ham and sausage.  They can be served five to ten minutes after being taken out of the oven or at room temperature.  Any left overs should be stored in an air-tight container at room temperature so that they don't become soggy.  Special Thanks to Cathy Edgar and Lorraine Davis for their contributions of these delicious and easy to follow recipes.