Rosemary-Parmesan Crackers

Submitted by CJ13

"This is a delicious, fast, and easy way to make a great appetizer anytime because you can make the dough up to 2 days ahead. I just keep some in the fridge. These crackers are fabulous with wine and great as a side for soup. The recipe was originally from a Williams-Sonoma handout."

 

• Ready In: 4hrs 10mins
• Ingredients: 7
• Yields: 24 crackers
• Serves: 6

ingredients

• 3⁄4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon fresh rosemary, chopped
• 4 tablespoons unsalted butter
• 1 cup parmigiano-reggiano cheese, grated
• 1⁄4 cup heavy cream

directions

1. In a food processor, combine dry ingredients. Add the butter and pulse 10 times until it looks like coarse meal. Add cheese and pulse a couple times. Turn on the motor and add the cream in a slow steady stream. The dough will form into a ball. Take the dough out and roll it into a log a couple of inches in diameter. Wrap it in plastic and refrigerate for at least 3 hours and up to 2 days.
2. Heat oven to 325°F; slice dough into 1/8" slices; bake on cookie sheet, covered in parchment paper, for about 20 to 25 minutes or until golden brown. Cool and eat.
3. Variation: Cheddar-Cayenne; increase flour to 1 cup; substitute cheddar for Parmigiano-Reggiano and 1/4 tsp cayenne for rosemary.
4. Black Pepper-Lemon: increase flour to 1 cup; substitute 1 1/4 tsp cracked pepper for ground pepper and add zest of 2 lemons; substitute asiago cheese for P-R cheese and reduce cream to 3 TBS.