PEPPERY MOLASSES CRISPS

      Title: PEPPERY MOLASSES CRISPS
  Categories: Crackers
       Yield: 45 Servings
  
     1/2 c  Molasses
       3 tb Butter or margarine, cut
            Into pieces
   1 1/2 c  All-purpose flour
       1 ts Pepper
     1/4 ts Salt
       2 tb Plain yogurt
  
   "These extremely thin crackers have an intriguing balance of peppery
   snap and rich sweetness. They are addictive by themselves and make an
   elegant hors d'oeuvre when spread with herbed cream cheese. 350~F. 10
   to 15 minutes
   
   Combine the molasses and butter in a small sauce pan. Stir over low
   heat until the butter is melted. Remove from the heat and cool
   slightly.
   
   In the food processor or a large bowl, combine the flour, pepper, and
   salt and mix well. Stir the yogurt into the molasses mixture and then
   add to the flour mixture and blend to form a smooth dough.
   
   Remove the dough to a lightly-floured sheet of wax paper or lightly
   buttered aluminum foil and shape it into a log or cylinder
   approximately 1-1/2 inches thick and 12 inches long. Roll the log in
   the wax paper or foil and chill until firm, 45 minutes minimum.
   
   Preheat the oven to 350~F.
   
   When ready to bake, slice the log into 1/4-inch slices. Roll each
   slice with a floured rolling pin to form very thin ovals, about 1/16
   inch thick. The ovals may stick either to your rolling pin or to your
   rolling surface. Gently peel them off. Place the ovals on a lightly
   greased or parchemnt-lined baking sheet and prick each one 2 or 3
   times with the tines of a fork.
   
   Bake 10 to 15 minutes, until the crackers are medium brown. Those
   that are rolled slightly thinner than the others will brown first. Be
   ready to remove those from the sheet to cool while the others
   continue baking. Cool on racks. The crackers will crispen while
   cooling. Yield: 40-45.
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