Rosemary-Parmesan Icebox Crackers

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

Equipment:
measuring cups and spoons
pepper mill
citrus zester or rasp grater
cheese grater
food processor
baking sheet
parchment paper
decorative cutters
wire cooling rack

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 course 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 degrees 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.

VARIATIONS

Cheddar-Cayenne Icebox Crackers: In a food processor, pulse
together 1 cup flour, 1 1/4 tsp. salt and 1/2 tsp. cayenne as
directed above. Add 4 Tbs. (1/2 stick) unsalted butter and
pulse as directed. Pulse in 1 cup shredded sharp cheddar cheese,
then 1/4 cup cream. Following 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, 1 1/4 cracked pepper and zest of
2 lemons as directed above. Add 4 Tbs. (1/2 stick) unsalted butter
and pulse as directed. Pulse in 1 cup shredded Asiago cheese, then
3 Tbs. cream. Following 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 crackers up to 2 days in
advance, store in an airtight container at room temperature.

http://www.nydailynews.com/lifestyle/food/2007/11/07/2007-11-07_plan_a_perfect_thanksgiving.html