Ok, I know these look yellow, but I promise, if you got excited because white cheddar cheese crackers are your fave, you can stay excited. 

The orangey hue of these guys comes from a little smoked paprika mixed into the dough, which you can definitely skip if you are a purist about the color. Me, I'm all about the flavor, so I can be happy with white cheddar crackers that look like yellow cheddar crackers. 

Because really, these crackers, no matter the color, are insanely addictive. Have you ever found yourself halfway through a box of cheez-its and wondered how you got there? Yeah, you'll probably be reliving some of that shame with these homemade versions.

(And I say shame, because I basically had to tell myself cheez-its were no longer allowed in my life, because they were becoming my snack kryptonite at work. Four years sober and counting!)

These are equally addictive with their salty, cheesy taste, and, if you take the time to make them extra crispy, their crunch. And if you make cheese crackers yourself, they don't count against any personal cracker boundaries you may have set for yourself. 

At least, that's what I told myself.

They also, may I add, could be just the snack your holiday spread needs, something to stave off hungry guests while the meal finishes, or to munch on during pre-dinner drinks. I cut these into various basic shapes, but why not go for seasonal leaf shapes?

The possibilities are endless (the crackers are not).

Ok, I'm off for the rest of the week to eat, run, eat, sleep, drink, eat, repeat. Have a great Thanksgiving!

White Cheddar Crackers

Adapted from The Kitchn

• 1 cup all purpose flour
• 1/4 cup white cheddar cheese powder
• 1/2 tsp kosher salt
• 1/4 tsp smoked paprika (optional, since it gives these white cheese crackers an orangey tinge)
• 1/8 tsp garlic powder
• 4 tbs unsalted butter, cold and cubed
• 6 oz extra sharp white cheddar cheese
• 2 tbs cold water
• kosher salt, for sprinkling

1. Mix together flour, cheese powder, 1/2 tsp salt, paprika, and garlic powder in a bowl and set aside.
2. In a food processor fitted with the shredding attachment, shred the cheese, then add to the bowl of the dry ingredients and toss to mix well. Switch to the regular food processor blade and pulse together the dry ingredients and cheese with the butter until mixture looks a bit crumbly. Add the water and pulse until the mixture just forms a ball.
3. Turn the dough out onto a sheet of plastic wrap and roll into a rectangle about 1/8 inch thick. Top with another sheet of plastic wrap and slide onto a baking sheet. Chill 30 minutes.
4. Heat oven to 350 degrees, and line a baking sheet with parchment. Cut the dough into squares or desired shapes using cookie cutters. Using a skewer, dock a hole in the center of each cracker to keep from puffing too much.
5. Carefully transfer cut dough to a baking sheet, leaving 1/2 inches between each. Sprinkle with kosher salt and bake 10-12 minutes, until lightly brown at the edges. Transfer to a cooling rack to cool completely and repeat process with remaining dough, re-rolled and chilled if needed.
6. Once all crackers are baked, turn off oven and let cool for 1 hour. Transfer cooled crackers back onto a parchment-lined baking sheet and place sheet in the oven to dry out, for at least 8 hours or overnight. This step is optional but does help the crackers get extra crispy and prolongs their storage time. Crackers can then be stored (yeah, right) in an air-tight container.
7. DO NOT pre-heat your oven the next day without checking first!