In the bowl of a food processor or blender, pulse together butter, flour, salt, onion powder and dill.
Add cream or half & half and pulse a few more times until the mixture begins to form a ball or looks like clumpy, wet sand.
Turn mixture out onto a sheet of plastic wrap and pat into a disk. (I like to roll my dough out at this point by covering the dough with a second sheet of plastic wrap and rolling to desired thickness. I find it easier when the dough is soft.)
Wrap well and refrigerate for a few hours or overnight.
When ready to bake, preheat oven to 400°F. Line a baking pan with parchment or a silicone baking mat. Set aside.
Remove dough from refrigerator and roll out to about ¼ inch thickness (or thinner if desired) if you haven't rolled it out already.
Using a cookie cutter or a pizza cutter, cut out or slice into desired shapes. Place on prepared baking pan. Prick the tops of each cracker a few times with the tines of a fork.
Bake for 10 to 12 minutes or until the tops begin to turn a light golden brown. Remove from oven and let cool before serving.