| 1 | "exceedingly rich, these crackers have a pronounced pistachio flavor. |
| 2 | They are quite versatile and can be enjoyed with a cup of hot tea or a dish of ice cream. |
| 3 | 325°F. |
| 4 | 20 to 25 minutes preheat the oven to 325°F. |
| 5 | Mix the flour, nuts, salt, and pepper together in a large bowl or in the food processor. |
| 6 | Cut the butter into the flour mixture until it resembles coarse meal. |
| 7 | Add the cheese and mix until the cheese is coated evenly. |
| 8 | Slowly add enough of the half-and-half to form a dough that will hold together in a cohesive ball. |
| 9 | Divide the dough into 2 equal portions for rolling. |
| 10 | On a floured surface or pastry cloth, roll out to about ?inch thick. |
| 11 | With a sharp knife, cut the dough into 2-inch squares and arrange them on an ungreased baking sheet. |
| 12 | Make sure the edges are not touching. |
| 13 | Bake for 20 to 25 minutes. |
| 14 | Don"t let these meltaways get more than medium brown. |
| 15 | Cool them on a rack. |
| 16 | Yield: 50-60. |
| 17 | Variations: if pistachios are not available, cashews or macadamias are excellent substitutes. |
