Rosemary-Parmesan Icebox Crackers
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon chopped fresh rosemary
4 tablespoons (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.
2Transfer 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.
3Preheat an oven to 325°F. Line a baking sheet with parchment paper.
4Cut 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.
5Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack. Makes about 24 crackers.