36 crackers
1-3 ounce package cream cheese, softened
1 cup flour
¾ teaspoon salt
¼ cup shortening
¼ cup parsley, finely chopped
2 tablespoons water
Sift flour and salt together. Blend in shortening and cream cheese. Add parsley and water. Mix with a pastry blender until dough is dry and crumbly. Put on lightly floured bread board. Press dough together. Roll out to 1/8 inch thickness. Using biscuit cutter, cut into 2 inch circles and place on an ungreased cookie sheet. Bake at 425 for 10 minutes or until lightly browned. Top with your favorite spread or eat plain like crackers.
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