I was so stupid. I thought you bought crackers in the cracker aisle, you know: Ritz, Triscuits, Saltines. And then, in a night that will live in infamy, I tasted homemade crackers. Wow! The ingredients appear mildly contradictory. Hello, Parmesan cheese and powdered sugar. This combination appears no where else in any of my recipes.
These crackers are quite amazing. They are very similar to their cousin shortbread. They do have a sweet flavor. I would not crumble these up and put them in tomato soup. I would put them on a cheese tray with a soft spreadable cheese. They would be a great nibble with a glass of rose.
G and I were making these together during the Seahawks halftime. Yes, they came together that fast. We were talking about changes we would make. He wants to try making regular shortbread cookies this way. It was so easy. I want to try thyme instead of rosemary. The options are considerable. I’ll be trying Ina’s crackers next.
2 tablespoons chopped rosemary
2 cups flour
1 cup powdered sugar
½ cup Parmesan cheese
Pinch of salt
2 cubes of butter, cold and cut into ½ inch cubes
1/4 cup lukewarm water
Mix everything in the bowl of a food processor until combined. Make small balls approximately tablespoon sized. Place on parchment covered cookie sheet. Flatten with a glass lightly dipped in flour to keep it from sticking. Bake at 375 degrees for 12 to 15 minutes. Let them get lightly golden brown around the edges. Cool on the parchment for a few minutes and then remove from baking sheet.
* From the Recipe Box:
We were back in Minnesota for a wedding and we may have been having beverages and it may have been about midnight and my BFF M said, “Have you ever tasted my rosemary crackers?” Well, of course, we had to make them right then and there. Amazing! What a fun time we always have. Behold the power of food!
and remember: You can always tell when two people are best friends because they are having more fun than it makes sense for them to be having. Big kiss, Lynn