Rosemary Parmesan Crackers

rosemary parmesan crackers recipe from
I am now "under contract." Well, I will be in two days. One of the sellers is out of state, blah blah blah, mailed contracts, etc. So, this means that on Friday I was freaking out and sanitizing every inch of my body from houses that had no roofs, and Monday I am in the process of buying one. A much cuter one...with a roof....and proper flooring. Yep. Saw it Friday, made and offer Saturday, was accepted Sunday, and now Monday morning is hitting me and we're scheduling inspections ..............and yes, the type-A personality caused me to start packing last night. I already have a board on pinterest of color palettes. Yep. I move at break-neck speed and the second best thing is that my boss-man will be out of town for two weeks and that means I can go and do all the inspections without any hassle from him...mostly because he won't know. Also good, it will give me time to pack, clean, call utility companies, and the myriad of other things I need to do. For any of you who have bought a house, please feel free to comment some advice, because WOW am I going to need it.

Rosemary Parmesan Crackers

1 1/2 cups finely grated Parmesan
3/4 cup all-purpose flour
1-2 teaspoons crushed rosemary
1/4 cup cold unsalted butter, cut into bits
1 tablespoon plus 2 teaspoons water
a dash of kosher salt

Combine all ingredients into a food processor. Pulse until it forms a coarse meal.

On a work surface, knead the dough until it is just combined. Form into a log about one inch in diameter. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice.

Preheat the oven to 375°F. Cut the dough into rather thin slices, arrange the slices 1 inch apart on wax paper. Cover with a second sheet of wax paper. Using a rolling pin, roll each piece until very thin.

Carefully move to parchment lined baking sheets, and bake them in batches in the middle of the oven for 6 minutes, or until they are golden around the edges. Remove from heat and allow to cool long enough to be flipped over carefully.

Put the trays back in to the oven for another 3-4 minutes. Allow to cool slightly. Transfer the crackers carefully with a spatula to a rack, let them cool fully, and sprinkle them with additional rosemary.