Rosemary-Parmesan Icebox Crackers

I've been on the hunt for some recipes to add to my Thanksgiving table.  At this house eating is an all-day event; kicked off with snacks when my guests arrive.  You'd think my family never eats, the first thing out of their mouths when they arrive is, "I'm starving"!  Hopefully this tasty little cracker will hold them off for a few.

Ingredients:

3/4 cup all-purpose flour

1 tsp. salt

1 tsp. coarsely ground black pepper

1 tsp. fresh chopped rosemary

4 tbsp. unsalted butter, cut into 1/2 inch pieces

1 cup grated Parmigiano-Reggiano cheese

1/4 cup heavy cream

From the Williams-Sonoma website.

In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix.  Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.  Add the cheese and pulse twice to combine.  With the motor running, pour in the cream and continue processing until the dough forms a single mass.

Transfer the dough to a work surface and roll into a log about 2 inches in diameter.  Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.

Preheat oven to 325 degrees F.  Line a baking sheet with parchment paper.

Cut the dough into 1/8" slices and place on the prepared baking sheet.  Bake 20-25 minutes until light golden brown.

Transfer crackers to a wire rack to cool.

These really are easy to make and the flavors are wonderful, rosemary is one of my favorite herbs and I love how the black pepper hits you in the back of the throat, next time I may add a teaspoon more pepper.  Only con, I couldn't keep my hands off my subjects and wasn't sure if I'd have enough left to photo.

Enjoy,

Gina