Title: Pistachio meltaways
 Categories: Crackers
      Yield: 60 Servings
 
      2 c  All-purpose flour
      1 c  Shelled and chopped
           Pistachio nuts, toasted
    1/4 ts Salt
    1/4 ts Pepper
      8 tb (1 stick) butter or
           Margarine, softened
    1/2 lb (8 ounces) Monterey Jack
           Cheese, shredded (2 to
           2-1/2 cups, loosely packed)
    1/4 c  Half-and-half
 
  "Exceedingly rich, these crackers have a pronounced pistachio flavor.
  They are quite versatile and can be enjoyed with a cup of hot tea or
  a dish of ice cream. 325~F. 20 to 25 minutes Preheat the oven to
  325~F.
  
  Mix the flour, nuts, salt, and pepper together in a large bowl or in
  the food processor. Cut the butter into the flour mixture until it
  resembles coarse meal. Add the cheese and mix until the cheese is
  coated evenly.
  
  Slowly add enough of the half-and-half to form a dough that will hold
  together in a cohesive ball.
  
  Divide the dough into 2 equal portions for rolling. On a floured
  surface or pastry cloth, roll out to about 1/4 inch thick. With a
  sharp knife, cut the dough into 2-inch squares and arrange them on an
  ungreased baking sheet. Make sure the edges are not touching.
  
  Bake for 20 to 25 minutes. Don't let these Meltaways get more than
  medium brown. Cool them on a rack. Yield: 50-60.
  
  VARIATIONS: If pistachios are not available, cashews or macadamias are
  excellent substitutes.