Homemade Cheese Crackers

I have made these several times and each time I have to hold on to my cheese filled hat - if you like Cheez-Its - These knock them out of the water! Salty, Cheesy, Mouth-watering buttery - goodness. Drooling yet? Times like these I wish Smell-o-vision had been invented. Because the aroma in my house is making it VERY hard for me not to eat the THREE batches I made. (the recipe below is only for one batch).

INGREDIENTS
1½ cups (6 oz) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
¾ cup flour, plus more for dusting
½ teaspoon salt
½ teaspoon Smoked Paprika
1 tablespoon milk

DIRECTIONS

1. Preheat oven to 350˚.
2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.
3. Add the milk and process until the dough gathers together in a ball.
4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick.
5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Use a toothpick or skewer to poke a hole in the center of each cracker.
6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.
7. Bake for 12 – 15 minutes until the edges are just starting to brown.
8. Put the baking sheet on a rack and let the crackers cool completely.
9. Eat! Or store in a covered container or ziploc to eat within a few days.

NOTES
Substitute other cheeses for the cheddar for a different snack every time!