Recipe

Barfoot Contessa's Parmesan Black Pepper Crackers Recipe

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Ingredients

Directions

Step #1 Place the butter in the bowl of an electric mixer fitted with a paddle attachment & mix until creamy.
Step #2 (**I think this is where personal preference & maybe even altitude will effect the outcome of these crackers.
Step #3 I started out with 1 stick of butter, then mixed all the other ingredients together.
Step #4 The "dough" was too crumbly & looked like a struesel topping that you would put on top of muffins or a coffee cake.
Step #5 The one stick of butter is what Ina calls for in her recipe.
Step #6 I think this is a typo.
Step #7 I added another 1/2 stick of butter to the flour mixture, & then beat it with the paddle attachment on my mixer.
Step #8 This is when the "dough" balled up & looked right.
Step #9 So, I think this recipe needs between 1 stick & 1 1/2 sticks.
Step #10 You might even get by with 1 1/4 sticks.
Step #11 ).
Step #12 Add the Parmesan, salt, flour, thyme & pepper & mix.
Step #13 Dump the dough on a lightly floured board & roll this into a 13-inch long log.
Step #14 Wrap the log in plastic wrap & place this in the freezer for 30 mins to harden.
Step #15 Meanwhile, preheat the oven to 350 degrees F.
Step #16 Cut the log crosswise into 1/4 to 1/2-inch thick slices.
Step #17 Place the slices on a sheet pan & bake for 22-25 mins.
Step #18 **Cook time does not include freezing the dough for between 15-30 mins (mine were hard enough to easily cut at 15 mins).
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