Ingredients

1 1/2 cups all-purpose flour
1 tsp. smoked paprika
1/2 tsp. salt
1/2 tsp. cayenne pepper
6 oz. (2 cups) BelGioioso Asiago cheese, grated
1/2 cup (1 stick) butter, softened
2-3 Tbsp. ice water

Directions

Place the flour, paprika, salt and cayenne pepper in a food processor; cover and pulse until blended. Add asiago and butter; cover and pulse until mixture resembles coarse sand. Add 1 tablespoon ice water at a time, pulsing after each addition, until the dough just holds together when pinched. Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.

Heat oven to 375˚F. Roll out one disk of dough on a lightly floured surface to 1/8-inch thick. Cut with a floured bat-shaped cookie cutter. Place 1 inch apart on a parchment-lined baking sheet. Poke two holes for eyes into each bat, using a wooden skewer. Refrigerate on baking sheet for 10 minutes. Bake for 12-15 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Cool completely. Repeat with remaining dough. Store crackers in an airtight container for up to 3 days.

Recipe courtesy of Wisconsin Cheese.