Line a baking sheet with wax paper make 25 equal dollops of peanut butter mixture on the wax paper. Cover with another piece of wax paper and press gently and evenly to make 2 inch disks. Place in freezer.
Combine the annatto powder and water in a small dish. Sprinkle the yeast over top and set aside.
In the food processor add the flour, salt, and bouillon and pulse until combined.
Add the cheddar and shortening to the food processor, pulse for 15 - 1 second pulses. Add the yeast mixture and pulse until well combined.
Sprinkle a little flour onto the counter. Remove dough from food processor and place onto counter. Knead for 1-2 minutes or until dough is a cohesive mass. Then separate into 4 equal pieces.
Heat oven to 350 degrees F.
Roll out using a pasta maker, first on #1 then on #2 (or roll with a rolling pin until 1/8 inch thick).
Cut 2 1/2 -3 inch squares with a crinkle cutter or pizza cutter. You should end up with 50 crackers. Poke 5 divots into each cracker. Sprinkle with a little Kosher salt.
Bake for 15 minutes. Transfer the crackers to a wire rack and cool completely.
Turn half of the crackers over and top with a peanut butter disk, top with another cracker.
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