Parmesan and Herb Crackers

These lovely treats are like a savory shortbread cookie that work perfect for a great 'before dinner treat'.  I made these for me and my mom before dinner the other night and we enjoyed them with a nice glass of wine and I'm pretty sure I ate about 6 crackers before dinner.  These rich crackers are so good, they have a great combination of butter, cheese, and herb flavors.  My mom bought me the Barefoot Contessa Back to Basics by Ina Garten cookbook for Christmas and this was the first recipe I made from it and I was not disappointed.  

The original recipe calls for just 1 tsp of minced fresh thyme leaves but I just used dried and also added 1/2 tsp of crushed rosemary as well but I've posted Ina's original recipe below for you to try. 

Parmesan and Herb Crackers

1 stick unsalted butter, room temperature
4 ounces (about 1 Cup) freshly grated parmesan cheese
1 tsp minced fresh thyme leaves
1/2 tsp salt
1/2 tsp fresh ground pepper
1 1/4 Cups all-purpose flour

1) In a bowl with an electric mixer fitted with the paddle attachment, cream butter for 1min
2) Add cheese, thyme, salt and pepper to butter and mix on low speed until well combined
3) Add flour to mixture and continue mixing on low speed until mixture is in large crumbles (If dough seems too dry, add 1 tsp water)
4) Dump dough onto a floured surface and form dough into a ball (I had to add another tsp of water to help form the dough into a ball)
5) Roll dough into a 9in log and wrap in plastic wrap (I found it easier to form the dough into a log after I wrapped the dough ball in plastic wrap)
6) Place dough in fridge for 30min or you can store it up to 4 days
7) Cut log into 3/8in thick rounds and place them on a sheet pan with parchment paper and bake at 350F for 22-25min (rotate pan half way through baking), until crackers are lightly browned and enjoy!