We're not supposed to play with our food, but I think there's an exception to the rule when it comes to this snack. These crackers are made with a three-cheese blend that makes them super yummy. To add a little fun and an educational touch, I used alphabet cookie cutters to shape the crackers.
Combine the flour, Cheddar powder, cornstarch, salt, turmeric, garlic powder and paprika in a food processor and pulse to combine. Add the Cheddar, Monterey Jack and feta and pulse for 30 seconds. Add the butter cubes and pulse for 20 seconds. Add the cold water and pulse until the mixture forms a large ball, about 10 seconds.
Remove the dough from the food processor and place between two 12-by-16-inch sheets of parchment paper. Roll the dough out with a rolling pin so that it fits evenly between the two
pieces of parchment. Transfer the dough to a sheet pan and refrigerate for 40 minutes.
Gently remove the top layer of parchment. Prick the surface of the dough with the tines of a fork so that it doesn’t puff too much as it bakes. Dip 3-by-2-inch alphabet cutters into flour and stamp out letters but do not remove them. Place the dough on the sheet pan back into the fridge to firm up.
Meanwhile, preheat the oven to 350 degrees F and line two sheet pans with parchment paper. Set aside.
Remove the scored letters from the fridge. Flip the pan onto a flat surface and
gently peel off the parchment paper. Quickly place the letters onto the prepared pans. The scraps can be rerolled by placing the dough between two 6-by-8-inch pieces of parchment paper and chilling them again.
Bake the letters for 8 minutes. Rotate the pans and bake until the bottoms are golden brown, 2 to 3 minutes longer. Allow the crackers to cool on the sheet pans. Serve right away or place into an airtight container for 3 to 4 days.