Parmesan & Rosemary Crackers


Colorado is known for its fickle weather.  Saturday I enjoyed a day at the swimming pool.  It was over 80 degrees outside and in one hour in the sun I managed to get a sunburn.  We had a picnic, including a few of these Parmesan & Rosemary Crackers.  


Today it snowed.  The spring flowers are in full bloom, the lilac bushes have buds, and the air smells of spring.  One can only hope that this April (snow) shower doesn't ruin it all.


Spring or winter, I think you'll enjoy these crackers.  At our March cooking club, three people mentioned how much they loved these and how easy they were to make.  What isn't to love about a cheesy cracker, particularly for a cocktail party or to bring to someone's house as a hostess gift?  Double the recipe and freeze a log so you'll always be able to pop a tray of crackers into the oven.  And while I made these with fresh rosemary, the original recipe calls for thyme and I think you could use any fresh herbs you have on hand.


Parmesan & Rosemary Crackers

Adapted slightly from the Barefoot Contessa


8 tablespoons (1 stick) unsalted butter

3 ounces grated Parmesan

1 1/4 cups all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon chopped rosemary sprigs (stems removed)

1/2 teaspoon freshly-ground black pepper 


1.  Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, rosemary and pepper and combine.

2.  Dump the dough on a lightly floured board and roll into a 1 1/2-inch wide log (mine was approximately 12 inches long).  Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.*

3.  Meanwhile, preheat the oven to 350 degrees F. Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

* I made a double recipe and froze one log to bake later.  I let the log thaw at room temperature for about 15 minutes and then proceeded with step (3) above.