These savory crackers can be assembled up to 4 days ahead then simply remove from the fridge, cut and bake. If you cut these on thick side, they turn out like a shortbread; thinner slices turn out more like crackers. *Be sure to grate your own parmesan cheese..don't buy the pre-grated kind. It will make a difference! This recipe yields about 30 crackers.

Parmesan & Thyme Crackers

1 stick unsalted butter at room temp
4 oz freshly grated Parmesan cheese (about 1 cup)*
1 teaspoon minced fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ¼ cup all purpose flour

In the bowl of an electric mixer with paddle attachment, cream the butter for 1 minute With the mixer on low speed, add the parmesan, thyme, salt, pepper and combine.

With the mixer still on low, add the flour and combine until the mixture is in crumbles bout 1 minute. If the dough is too dry, add 1 teaspoon water (My dough seemed a little too crumbly so I used a little more).

Dump the dough onto a floured board, press it into a ball, and roll into a 9 inch long. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile preheat oven to 350 degrees. Cut the log into 3/8 inch thick rounds with a small sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very light browned. Rotate the pan once during baking. Cool and serve at room temperature.

God Bless,