• 1/2 cup shortening
  • 8 oz. Mexican cheese with jalapenos
  • 1 1/4 cups sifted all-purpose flour
  • 1/2 tsp. dry mustard
  • 1/4 tsp. seasoned salt
  • 1/2 tsp. cumin
  • Tabasco to taste


  1. In a mixing bowl, place shortening and then add cheese gradually, beating at medium speed until mixture is fairly smooth. Then, blend in flour, dry mustard and seasoned salt. Mix at low speed until dough forms and pulls away from sides of bowl.
  2. Shape dough into 2 rolls, each 8 inches long; wrap in plastic wrap. Chill at least 2 hours or until firm.
  3. Preheat oven to 400°F.
  4. Cut chilled dough into 1/4 inch slices and place about 1 inch apart on ungreased cookie sheets.
  5. Bake 6 to 9 minutes or until lightly browned. Serve hot or at room temperature.

Yield: 64 wafers

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