Ingredients
1 (5-ounce) jar sharp spreading cheese (such as Kraft Old English)
3 tablespoons unsalted butter, softened
3/4 cup all-purpose flour, sifted
1/2 teaspoon fine salt
1/4 teaspoon paprika
Method
Begin by creaming the sharp spreading cheese and the softened butter together in a medium bowl. Work them with a wooden spoon or an electric mixer on low speed until the mixture is smooth and fully combined. Light, even blending gives the best texture for the dough.
Sift the all-purpose flour into the bowl with the creamed cheese and butter to prevent lumps and to keep the dough tender. Add the salt and paprika, then gently fold the dry ingredients into the wet until a cohesive dough forms. Mix only until combined to avoid developing gluten, which can make the crackers tough.
Once the dough is well blended, pinch off pieces roughly the size of small walnuts and roll them between your palms to form uniform 3/4-inch balls. Arrange the balls on a baking sheet lined with parchment paper or a lightly greased pan, spacing them a little apart to allow for slight spreading. For a firmer, crisper texture, place the shaped dough in the refrigerator and chill for about 2 hours. Chilled dough also bakes more evenly and retains a better shape.
If you prefer to bake immediately, preheat the oven to 400°F (200°C) and proceed without chilling. Whether chilled or not, bake the rolls in the preheated oven for about 10 minutes, or until the edges are lightly golden and the surface shows a subtle sheen from the cheese. Keep an eye on them during the final minutes to prevent overbrowning.
Remove the baked pieces from the oven and transfer them to a wire rack to cool slightly. They will crisp up a bit as they cool but remain tender inside with a pronounced cheese flavor. Serve warm or at room temperature as a savory snack, appetizer, or alongside soups and salads.
Storage: Store any cooled leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked pieces in a freezer-safe container for up to one month and reheat briefly in a 350°F (175°C) oven to restore crispness.