Parmesan Icebox Crackers

Next to the Brie en Croûte is another Williams Sonoma recipe that I've done a few times - the Parmesan Icebox Crackers sans the pepper and rosemary. They were the token savories in my 2009 Christmas gifts.

Rosemary-Parmesan Icebox Crackers

3/4 cup all-purpose flour
1 tsp. salt
1 tsp. coarsely ground pepper (optional)
1 tsp. chopped fresh rosemary (optional)
4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1 cup grated Parmigiano-Reggiano cheese
1/4 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 an oven to 325°F. 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, 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. Makes about 24 crackers.

Cutting the hard dough seems too tough, so I normally wait for the dough to come to room temperature. However, the log will not retain its shape during slicing. Luckily, the dough is very pliable that you can just reshape the crackers before baking.