Cream the butter and cheese together until the butter mixture is light and fluffy.

In separate bowl, mix the flour and seasonings together.

Gradually add to the flour mixture to the cheese mixture.

Mix until dough forms smooth ball.

Remove the dough from the bowl and place it on a pastry mat. Form the dough into small logs that will fit in the cookie press.

Put the desired disk in the bottom of the cookie press. Be sure it is seated correctly.

Add the one of the logs of dough to the cookie press and screw the bottom on. Pump the top to remove air and push the dough down to the disk.

Put the press flat on the cookie sheet and press to get a cracker out. The crackers should be at least and inch apart. You may have to play with it for the first two or three crackers until you get a rhythm going. Keep pumping out crackers until you have filled your cookie sheet. You can continue shaping crackers on more parchment paper.

Put the cookie sheet into the oven and bake for 10 to 12 minutes or until the crackers have slightly browned.

Remove the cookie sheet from the oven and carefully slip the parchment paper off the cookie sheet. Slide another cracker covered parchment paper on the cookie sheet and bake as before.

Remove the baked crackers from the parchment paper and place on a wire rack to cool.