In a medium bowl, with an electric mixer on low speed or a wooden spoon, beat the butter until light in color, about 1 minute. Add the Cheddar and bacon. Gradually mix in the flour until just combined.

On a sheet of waxed paper, knead the dough a few times. Divide the dough in half. Roll each portion into a 6 inch long log. Wrap the logs in waxed paper and twist the ends closed. Refrigerate until firm, at least 1 hour or overnight.

Preheat the oven to 350F. Unwrap the shortbread logs an cut into 1/4 inch thick slices. Place the slices 1 inch apart on a ungreased or parchment-lined baking sheet. Bake in the center of the oven for about 12 to 15 minutes, or until golden. Let the crackers cool on the baking sheet for about 2 minutes, then carefully transfer them to a wire rack to cool completely. Yield: About 48 crackers Typed in MMformat by cjhartlin@msn. Com