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Rosemary-Parmesan Icebox Crackers Recipe

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This recipe for Rosemary-Parmesan Icebox Crackers is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º 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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