Rosemary-Parmesan Icebox Crackers
Makes about 24 crackers
¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon chopped fresh rosemary
4 tablespoons (½ stick) unsalted butter, cut into ½-inch pieces
1 cup grated Parmigian-Reggiano cheese
¼ cup heavy cream
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°. Line a baking sheet with parchment paper.
Cut the dough into 1/8-inch-think slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, or use the cutters to make shaped crackers, then place the cutouts on the baking sheet. Bake until the crackers are light golden brown, 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.
Variations
Cheddar-Cayenne Icebox Crackers: In a food processor, pulse together, 1 cup flour, 1¼ tsp. salt and ½ tsp. cayenne as directed above. Add 4 Tbs. (½ stick) unsalted butter and pulse as directed. Pulse in 1 cup sharp cheddar cheese, then ¼ cup cream. Follow the instructions above, refrigerate, slice and bake the crackers.
Black Pepper-Lemon Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 tsp. salt, 1¼ tsp. cracked pepper and zest of 2 lemons as directed above. Add 4 Tbs. (½ stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded Asiago cheese, then 3 Tbs. cream. Follow the instructions above, refrigerate, slice and bake the crackers.
*Make ahead tips: 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; store in an airtight container at room temperature.
-Williams- Sonoma, 2007