| 1 | "these extremely thin crackers have an intriguing balance of peppery snap and rich sweetness. |
| 2 | They are addictive by themselves and make an elegant hors d"oeuvre when spread with herbed cream cheese. |
| 3 | 350°F. |
| 4 | 10 to 15 minutes combine the molasses and butter in a small sauce pan. |
| 5 | Stir over low heat until the butter is melted. |
| 6 | Remove from the heat and cool slightly. |
| 7 | In the food processor or a large bowl, combine the flour, pepper, and salt and mix well. |
| 8 | Stir the yogurt into the molasses mixture and then add to the flour mixture and blend to form a smooth dough. |
| 9 | 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-?inches thick and 12 inches long. |
| 10 | Roll the log in the wax paper or foil and chill until firm, 45 minutes minimum. |
| 11 | Preheat the oven to 350°F. |
| 12 | When ready to bake, slice the log into ?inch slices. |
| 13 | Roll each slice with a floured rolling pin to form very thin ovals, about 1/16 inch thick. |
| 14 | The ovals may stick either to your rolling pin or to your rolling surface. |
| 15 | Gently peel them off. |
| 16 | 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. |
| 17 | Bake 10 to 15 minutes, until the crackers are medium brown. |
| 18 | Those that are rolled slightly thinner than the others will brown first. |
| 19 | Be ready to remove those from the sheet to cool while the others continue baking. |
| 20 | Cool on racks. |
| 21 | The crackers will crispen while cooling. |
| 22 | Yield: 40-45. |
