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In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together the butter, cheese, and salt.
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With the mixer on low, slowly add in the flours. When the flour is incorporated, add the tablespoon of cold water. Mix on medium/low speed until the dough is a soft ball.
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Divide the dough in half. Press each half into a flat disc. Wrap each half in plastic wrap and refrigerate for 30 minutes to an hour.
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Preheat the oven to 375 degrees F.
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Roll each disc out on a well-floured surface until about ⅛ of an inch thick. Use a cookie cutter to cut bunnies out of the dough. Place the crackers close together on large baking sheets lined with a silpat or parchment paper. Bake for 12 – 14 minutes until golden around the edges.
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Crackers last 3 – 4 days at room temperature in an air-tight container.