Preheat oven to 375 degrees F. Grease baking sheet or line with parchment paper.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, rosemary and salt. Mixture will become dry and crumbly. Add 3 tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don't add too much. The dough should be moist but not wet.
Using your hands form dough into 2 balls, then flatten on floured work surface. Roll out dough to 1/8" thick. Using a 3 inch cookie cutter, cut dough into circles, use pastry wheel to cut each circle into 6 wedges. Using a spatula, transfer crackers to prepared baking sheet.
Bake for 12-15 minutes, until edges start to brown. Let them cool completely on a wire rack.