In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together the butter, cheese, and salt.

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.

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.

Preheat the oven to 375 degrees F.

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.

Crackers last 3 – 4 days at room temperature in an air-tight container.