 I got the idea for these when I thought about the cheddar cheese wafers I love so much…cheesy, a little crisp, and topped with a pecan. I thought a Mexican version of them would be good using the pumpkin seeds, and then thought of using pepper jack cheese instead of cheddar. They turned out fabulously! I’m on vacation right now and made them for the crew here, and they were a huge hit…they disappeared super fast! ---Karly PEPPERJACK-PUMPKIN SEED CHEESE WAFERS 2 sticks butter, softened 4 cups shredded pepper jack cheese 2 cups flour ½ to 1 cup pumpkin seeds Grate the cheese and put it in a bowl. Dice the butter and sprinkle it over the cheese; sprinkle the flour on top. Mix with a mixer until a dough forms. Stir in the pumpkin seeds. Form the dough into a log and chill 4 hours or overnight. When ready to bake, preheat oven to 350, slice the dough into ¼-inch to ½- inch thick rounds and bake on cookie sheet for 10-12 minutes, or until lightly golden brown on top. NOTE: Being on vacation, I don’t have access to my usual oven, and this one is even crazier than mine at home…in this oven, these took more like 20-30 minutes…the key is to watch them and make sure they are a nice golden brown color. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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