A customer recently requested this recipe. I first posted it in 2010 and she loved it. She told me that she brought these crackers to parties and they were always a hit, but she lost the recipe somewhere along the way.
When I first posted it, I used a little cookie cutter in the shape of an alligator that my mother had given to me. The woman who called told me that she searched for months to find an alligator cutter because she thought it was so cute. She couldn’t find an alligator, but she did find a mouse. Then I, of course, had to search for a cookie cutter in the shape of a mouse. I didn’t find a mouse, but I did find a rat from a Halloween set. His tail didn’t stay on very well, but he turned out pretty cute…if you think rodents are cute.
Place the flour, salt, and butter in a food processor. Pulse until the mixture resembles coarse meal. Add the cheese a little at a time, pulsing after each addition, until the mixture again resembles coarse meal.
Add the water, one tablespoon at a time, until the dough forms a ball. Pulse between each addition and be careful not to add too much water.
Form the dough into two balls and wrap each in plastic wrap. Chill for at least one hour or up to 24 hours.
Using one dough ball at a time, roll the dough to about 1/8 inch thick. Cut the dough into small shapes, with whatever method you prefer and transfer to a baking sheet.
Bake at 350 degrees for 15-20 minutes or until golden brown, keep an eye on them after 10 minutes, they can overcook quickly.
When all the crackers are done, turn off the oven and pile the crackers onto a baking sheet. Put the crackers back into the warm oven for anywhere from an hour to overnight, this will make them crispy. The time it takes varies depending on how big and how thick the crackers are.