10 oz. very sharp Cheddar cheese, shredded
1/2 c. butter or margarine, softened
1 (2.6 oz.) jar sesame seed
1 1/2 c. flour
1 tsp. salt
1/8 tsp. cayenne pepper
dash of Tabasco sauce

Allow shredded cheese and margarine to reach room temperature. Toast sesame seed in heavy skillet on low heat, about 20 minutes, until brown. Cool.

Combine cheese, margarine, flour, salt, cayenne pepper and Tabasco into a thoroughly mixed dough. Add sesame seed. Roll dough to 1/8-inch thickness. Cut into 3 x 1/2-inch strips. Bake at 400° for 10 to 13 minutes, until light brown. Cool on wire rack. Place in airtight container and these will keep fresh for two weeks. Yield: 7 dozen.