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Ingredients:

Step One:

1 teaspoon vanilla
2 cups sugar
3 eggs
1 cup buttermilk

Combine above ingredients well and set aside.

Step Two:

6 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder

Method:

In a separate bowl, combine above ingredients well, then mix both sets of ingredients together well and refrigerate for 1 hour.
Preheat oven to 400°F when ready to bake. Drop by teaspoonfuls onto greased baking sheet and bake until edges are lightly golden brown (this depends on the size and thickness of the cookies being baked). Average sized cookies will take 10-12 minutes. Watch carefully and do not over-bake.

Ingredients:

50 large sized circular crackers
1 can condensed tomato soup
3 cloves garlic, peeled
4 tablespoons Parmesan cheese, grated
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3/4 lb sharp PepperJack cheddar cheese, thinly sliced

Method: 

In a blender or food processor, blend garlic until smooth; add soup (do not add water), cheese, oregano and basil, process for 1 minute. Let mixture stand at room temperature for 30 minutes.
Preheat oven to 400°F for 15 minutes before baking.

Spread the center of each cracker with a small amount of the tomato mixture. Top with a slice of cheddar cheese. Place on cookie sheet and continue until all ingredients are used.

Bake for about 3-5 minutes or until cheese melts, depends on size of cracker used. Watch closely as these burn easily.