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Savory Italian Cheese Crackers




Source of Recipe


Dawn


List of Ingredients




1 cup AP flour
1 cup Parmesan, grated
1 stick salted butter, cold & cut into chunks
½ to 1 tsp Rosemary (depending on taste preference)
3 sun-dried tomatoes (in oil)
2 dashes of cayenne (optional)
1/2 ts salt
a dash or two of half & half or cream (if needed)


Recipe



In a food processor combine flour, cheese, butter, rosemary cayenne, salt, and sun-dried tomatoes.

Pulsate a few times until the dough forms dough-likeness, take it out of the food processor and place it on your kitchen counter or cutting board.

Shape the dough into a log and place it on a piece of plastic wrap. Wrap tightly. Refrigerate for at least 2 hours. Preheat your oven to 375 degrees. Use a really sharp knife, slice the dough into ½ inch thick slices. These are supposed to look rustic, so no need to shape them into some sort of uniformity.

Bake the cookies for 10 - 12 minutes, until lightly golden brown. They do cook fast, keep an eye on first batch until you see how fast they do brown because the bottoms brown a lot faster than the tops.

Let them cool a bit before eating. As they cool they will harden a bit.

Note: my dough batter on a couple of occasions was very dry and hard to form into a long. So I added a dash or two of half & half and it came together perfectly. If you do add in the half & half please make sure to add in as little as possible as it only takes a tiny amount; add too much and you can ruin the dough.