Categories: Appetizers 
      Yield: 60 servings 
  
  1 1/2 c  All-purpose flour 
    1/2 c  Butter,  softened 
    1/2 ts Caraway seeds 
    1/4 ts Salt 
    3/4 lb Cheddar cheese, shredded 
  
        -(About 3 cups) 
   
  Preheat oven to 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 118