Cheddar Rosemary Crisps

• 2 cups of finely shredded sharp cheddar
• 1 cups of soften butter
• 2 and 1/4 cup of AP flour
• 1 teaspoon salt
• 1/2 teaspoon of fresh ground black pepper
• 2 teaspoons of finely chopped rosemary

Combine the cheese and butter in your mixer. Add the pepper, salt and rosemary. Then slowly add the flour. Once mixed, divide in two. Roll into two long cylinders, and wrap in saran wrap. About an inch wide or so, it will be almost a foot long. Put in the fridge over night. Next day, slice super thin, about an eighth of an inch. Put on a Silpat and bake at 375 for 9 minutes. Allow 1 minute to cool on the baking tray, then move to a wire cooling rack. Serve with wine and friends.