In a food processor, combine the shredded sharp cheddar cheese and softened salted butter. Pulse until the mixture is crumbly and resembles sand, about 30 seconds.

Add the seasoning salt and garlic powder, blending for about another 15 seconds to ensure even distribution of flavors.

Gradually add the all-purpose flour while pulsing until a coarse sand-like texture is achieved, about 30 seconds.

Slowly pour in ice water while pulsing until a dough begins to form. Wrap it in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (180°C). Roll out the chilled dough to a thickness of about ¼ inch.

Cut the rolled-out dough into 1-inch squares and poke a hole in the center of each square with a toothpick.

Line a baking sheet with parchment paper and arrange the cut squares. Bake for 12-16 minutes, until golden brown.

Let the crackers cool completely on the baking sheet. Transfer to a wire rack to maintain crispness.