Parmesan & Rosemary Crackers
Jennifer Lindahl
A delicious, savory cracker!
ingredients
- 3/4 cup chopped pecans
- 1 1/2 cup flour
- 1/2 cup unsalted butter
- 8 oz. grated Parmesan cheese
- 1 t Worcestershire sauce
- 1/2 t baking soda
- 1/2 t salt
- 1 t chopped fresh rosemary
- a dash of heavy cream
directions
- 1
Preheat oven to 375°.
- 2
Toast pecans (or microwave them until they start to sizzle). Process them in the food processor with 1 T flour until it resembles coarse meal.
- 3
Add butter and process until smooth. Place in a medium bowl.
- 4
Add flour, baking soda, salt, rosemary, Worcestershire sauce, and Parmesan cheese. Add enough cream to help the dough stay together when rolled out. Blend well.
- 5
Roll out the dough onto a floured surface 1/8" thick. Cut into shapes with a cookie cutter.
- 6
Bake approximately 8 minutes until edges are light brown.
notes
Teflon coated cookie cutters work best to keep the dough from falling apart.
Source: Karen Jollie
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