Preheat the oven to 350° F and line baking sheets with parchment paper. Combine the cheese, butter, half-and-half, and salt in the bowl of a mixer and beat at medium speed until blended. Gradually add the Better Batter about a 1/4 cup at a time beating until just combined, scraping the sides of the bowl if necessary. The dough should have all pulled away from the sides of the bowl and formed a ball. *If your dough is still crumbly add up to a 1/2 tablespoon more of half-and-half and beat until combined.
Turn dough out onto a well-floured surface and divide in half, flatten each half into a disk. Working with one disk at a time, roll out the dough with a floured rolling pin until the disk is about an 1/8-inch thick. Cut with desired cookie cutter shape or cut into small 1-2 inch squares. *I used a 1-inch circle cutter. Place dough 1-inch apart on the lined baking sheets and bake for 8-12 minutes or until golden. *Be sure to keep a close eye on them, they will go from almost perfect to burnt quickly, trust me. Cool on baking sheets on wire racks for 15-20 minutes. Store in an airtight container.