In large bowl, beat butter with electric mixer until creamy. Add cheese, flour, rosemary, salt and pepper; mix until combined well but still crumbly. Add water; mix until dough pulls away from sides of bowl.
Flatten dough into a disk; wrap tightly in plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 350 degrees. Spray cookie pan with vegetable pan spray. On lightly floured surface, roll dough to 1/8 inch thick. Cut dough with Halloween Linzer Cut Outs Cookie Cutters, cutting both solid round and round with cut-out crackers. Place on prepared pan. Reroll dough scraps and repeat cutting.
Bake 15-17 minutes or until crackers are slightly golden at the edges. Cool 3-4 minutes on pan; transfer to cooling rack and cool completely.