Directions

1. In the bowl of a food processor, process the cheese and butter for about 30 seconds, or just until combined. With the motor running, slowly pour the oil through the feed tube. Then add the flour, mustard, and red pepper. Process for 30 seconds, or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid overprocessing.) Remove the dough from the food processor, press into a ball, roll in plastic wrap, and refrigerate 30 minutes.
2. Preheat oven to 350°F and set out 2 ungreased baking sheets. Shape the dough into 40 balls, ½ inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8-inch thick.
3. Bake 15 minutes, or just until crisp but not browned. Transfer to wire racks, dust lightly with paprika, and let cool. Store in an airtight container up to 2 weeks or in the freezer up to 3 months at 0°F.

Variation:
Vermont Cheddar Straws

Make dough for Cheesy Penny Wafers, using only 1/8 teaspoon ground red pepper. Chill 30 minutes, then roll out on a lightly floured surface to 1/8-inch thickness. Using a serrated pastry cutter or a sharp knife, cut into 36 3-inch sticks. Place on ungreased baking sheets, dust lightly with grated Parmesan cheese if you wish, and bake at 350°F for 15 minutes, or just until crisp.
Nutritional Information: Calories 37, Saturated Fat 1g, Total Fat 2g, Protein 2g, Carbohydrate 3g, Fibre 0g, Sodium 14mg, Cholesterol 5mg