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Rosemary-Parmesan Icebox Crackers

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“Enriched with cheese, herbs and spices, these buttery crackers boast an exceptional flavor and crunch. For a touch of variety, use miniature leaf-shaped cutters to create decorative shapes from the dough rounds, then bake the cutout shapes along with the rounds. These easy to make crackers came from Williams & Sonoma.”
3hrs 25mins
24 crackers

Ingredients Nutrition


  1. In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix.
  2. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
  3. 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.
  4. 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.
  5. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  6. 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.
  7. Bake until the crackers are light golden brown, about 20 to 25 minutes.
  8. Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack.
  9. Store in an airtight container at room temperature.
  10. 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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