Whole Wheat Goldfish Crackers

** Recipe from smitten kitchen **

* 6 oz. (1 1/2 c. coarsely grated) sharp cheddar, orange if you can find one you like
* 4 Tbl. butter
* 1/2 c. whole wheat flour
* 1/4 c. all-purpose flour
* 1/8 tsp. onion powder
* 1/8 to 1/4 teaspoon table salt**

Heat oven to 350. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about 2 min.  If dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 min. This also makes it easier to transfer shapes once they are rolled out.  On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8" thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet (could use parchment) with a 1/2" between them. Bake on the middle rack for 12-15 min, or until barely browned at the edges. Remove from oven & set cookie sheet on a rack to cool.