Cheesy Crackers

4 Tbsp (1/2 stick) unsalted butter, room temperature
8 oz sharp cheddar cheese, shred yourself (the pre-shredded stuff comes with an anti-caking agent that will not allow the cheese to mesh with the other ingredients)
1/2 tsp salt
1/4 tsp pepper
1 cup flour
2-3 Tbsp cold water

Mix the butter, cheese, salt and pepper in a stand mixer with a paddle. It will form a ball--kind of. Slowly add flour while mixer is on low speed. Add cold water one tablespoon at a time. Mix in spices if desired--I like them!

Spice mixture:
1/4 tsp garlic powder
1/2 tsp chili powder
1/4 tsp paprika

After adding spices, mix briefly in mixer. It's okay to have some streaks.
Divide in two and wrap each section in plastic wrap and put in refrigerator for 30 min to an hour. Roll out dough to 1/8 inch thickness on a floured surface. Yes, this is thin. I use rubber rings on my rolling pin to get the right thickness. Cut out dough with a cutter (I used mustaches and one inch cutters. The one inch cutters made very small bite sized crackers--addicting!) Poke holes in each cracker with a fork. Bake for 11-15 minutes--depending on the cutter size used--in an oven heated to 375 degrees. (The one inch crackers were done in 11 minutes, larger ones will obviously take longer.)
Here are the mustaches. You can see I baked them longer than the above crackers, but I like them crispy! :)