Rosemary-Parmesan Icebox Crackers
- Ready In:
- 3hrs 25mins
- Ingredients:
- 7
- Yields:
-
24 crackers
ingredients
- 3⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper, coarsely ground
- 1 teaspoon fresh rosemary, chopped
- 4 tablespoons unsalted butter, cut into 1/2 inch pieces
- 1 cup parmigiano-reggiano cheese, grated
- 1⁄4 cup heavy cream
directions
- 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. Line a baking sheet with parchment paper.
- Cut the dough into 1/8 inch thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet.
- Bake until the crackers are light golden brown, about 20 to 25 minutes.
- Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack.
- Store in an airtight container at room temperature.
- Tip: Prepare the dough, shape it into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance.
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RECIPE SUBMITTED BY
CarolAT
United States
I live in the great Southwest with warm (sometimes hot) days, cool evenings, and beautiful sunsets. I am married to my high school sweetheart. We have two wonderful sons who are now grown and out of the house and two wonderful grandchildren that are so much fun. I love to read, garden, and plan trips with my family and friends.
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