"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Rosemary-Parmesan Icebox Crackers Recipe

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This recipe for Rosemary-Parmesan Icebox Crackers, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Smith
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup all purpose flour
1 tsp. salt
1 tsp. coarsely ground pepper
1 tsp. chopped fresh rosemary
4 Tbsp.(1/2 stick) unsalted butter, cut into 1/2 pieces
1 cup grated Parmigiano-Reggiano cheese
1/4 cup heavy cream

Directions:
Directions:
Combine the flour, salt, pepper and rosemary and pulse twice in a food processor to mix. Add the butter and pulse until it resembles a 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 log about 2 inches in diameter. Wrap with plastic wrap and refrigerate at least 3 hours or up to 2 days.

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

Cut the dough into 1/8 inch thick slices and place onto 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, 20 to 25 minutes. Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them onto the rack.

You can bake up to 2 days in advance and store in an airtight container at room temperature.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
very good with various spreads

 

 

 

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