Cheese Crisps

1/2 lb. cheddar cheese, grated(2 cups)
1/3 cup grated Parmesan cheese
1/2 cup butter or margarine, room temperature
1/4 cup water
3/4 cup whole-wheat pastery flour
1/3 cup all-purpose flour
1 tablespoon toasted wheat germ
1/4 teaspoon salt
Dash of cayenne (optional)
1 cup rolled oats
1/8 teaspoon paprika

Thoroughly blend cheeses, butter, and water. Add flours, wheat germ, salt and cayenne; mix well. Stir in rolled oats.
Divide dough in half. Form onto 2 rolls each about 1 1/2 inches in diameter (about 6 inches long) Wrap tightly; refrigerate until thoroughly chilled, about 4 hours, or up to 1 week.
Slice 1/8 to 1/4 inch thick; sprinkle with paprika.
Bake on a greased baking sheet at 400 degrees 8 to 10 minutes. Cool on rack.
If less uniform shape is desired, dough can be shaped into small (1 3/4-inch) balls immediately after mixing; flatten with hands onto baking sheet. Sprinkle with paprika. Bake at 400 degrees 8 to 10 minutes. Cool on rack.
Yields about 4 dozen.