2 cup (8 ounces) finely shredded sharp Cheddar cheese
1/2 cup butter, softened (no substitutions)
1/2 cup raw pepitas (shelled pumpkin seeds), chopped, OR sun flower seed kernals
Mix flour, onion salt and chili powder in a mixer bowl. Add butter and cheese and mix with an electric mixer until it forms a ball. Add pepitas; kneading on lightly floured counter if necessary to form a ball.
Divide dough in half. Form each half into an 8-inch log; refrigerate a minimum of 8 hours.
Preheat oven to 350º F.
Slice dough into generous 1/8-inch slices and place on ungreased baking sheets.
Bake for 14 to 18 minutes, or until brown on bottoms. Remove from baking sheet immediately; cool on wire racks. Crackers will crisp as they cool.