In the bowl of a food processor, add the cheese, butter, flour and salt. Pulse until it looks like wet sand.
In a small bowl, whisk together the paprika and 3 tablespoons of the ice water.
Slowly drizzle the water mixture over the cheese mixture in the food processor, and pulse until a dough ball forms.
Add up to 2 additional tablespoons of ice water, if needed. The dough will come together into a ball and then ‘climb up’ out of the processor in one long column. It will be more moist than pie dough.
Gather the dough into a ball, press it flat into a disk, and then wrap in plastic wrap and chill for 30 minutes.
Meanwhile, flour a surface and rolling pin very well.
Preheat the oven to 350.
Remove the dough from the fridge, cut it into 4 sections, and refrigerate the 3 remaining dough pieces (always work with cold dough for ease).
Roll out the first piece of dough until a little less than 1/2” thick.
Use your preferred cutters (I used mini 1/2” pie cutters). Place the shapes on a lined baking sheet, and bake for 9-10 minutes. They will puff slightly and sizzle in the oven. Keep in mind that the larger the shape of the cracker, the longer they will take. The crackers pictured are probably the smallest possible shapes!
Repeat with remaining dough. I’m not going to lie: it took me an hour to roll and cut out all of this dough with these tiny cutters. If you use bigger cutters, it will go faster.
Bake the remaining crackers, let cool on the baking sheet, and then transfer to an airtight container. They will keep for several days on the counter. (I like them best on day 2).