Barefoot Contessa's Parmesan Black Pepper Crackers -ina Garten

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 12 tablespoons butter (1 1/2 sticks)
• 3 ounces grated parmesan cheese
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme leave
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. (**i think this is where personal preference and maybe even altitude will effect the outcome of these crackers. i started out with 1 stick of butter, then blended all the other ingredients together. the "dough" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake. the one stick of butter is what ina calls for in her recipe. i think this is a typo. i added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer. this is when the "dough" balled up and looked right. so, i think this recipe needs between 1 stick and 1 1/2 sticks. you might even get by with 1 1/4 sticks.).
• 2 add the parmesan, flour, salt, thyme and pepper and combine.
• 3 dump the dough on a lightly floured board and roll into a 13-inch long log.
• 4 wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• 5 meanwhile, preheat the oven to 350 degrees f.
• 6 cut the log crosswise into 1/4 to 1/2-inch thick slices.
• 7 place the slices on a sheet pan and bake for 22-25 minutes.
• 8 **cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).