pineapple-bacon crackers

1 & ½ sticks unsalted butter, room temp.
1 1/2 cups extra old (at least 3 years old) cheddar, finely grated
1 3/4 cups white flour
1/2 teaspoon sea salt
1 teaspoon baking powder
½ cup finely chopped dried, unsulphured pineapple
2 TB finely chopped cooked bacon (you can add more, I just wanted a hint of bacon)
¾ cup rice crispies
(I also used a dash of half & half as the dough was really dry)

Cream the butter and cheese together at high speed in your stand mixer.
In a separate bowl sift the flour, salt and baking powder together.
To the flour mixture, add in the pineapple, bacon and rice crispies, and mix.
By hand, add the flour mixture to the butter/cheese mixture; gently combine. If the end result is too dry add in drops of half & half, bit by bit. Remember these are dry by nature, so don't make them too wet when adding in the half & half.
Turn dough out onto a large piece of waxed paper. Roll the dough into a log shape, roll the paper around it and twist the ends shut. Refrigerate for at least 45 minutes. You can freeze the dough at this stage as well.
Preheat oven to 375F. (these cook fast!)
Unwrap the dough log and, using a very sharp knife, slice the log into rounds 1/2 cm thick. Place rounds on parchment lined or greased cookie sheets and bake for 10 to 12 minutes, or until the bottoms of the cookies are golden brown. Remove to a cooling rack to cool completely. Store in an airtight container.
cooks note: they bake fast!  when they're cooking don’t wait for the tops to turn brown, it will be over-cooked by then. You want them lightly brown. They cook fast, so when the 10-minute mark comes up keep an eye on them.

Should make about 30.