parmesan thyme crackers are an easy, do-ahead perfect accompaniment to your favorite cocktail!
I couldn’t love these parmesan thyme crackers more and am so excited to share this recipe with you!
When I came across these crackers in a recent issue of Martha I just knew they’d be winners. You know what a fan I am of shortbread (here here here here here) and I know how beautifully it goes from sweet to savory.
Savory shortbread is a great snack to have on-hand, and so easy to do because you can make the dough in advance, freeze, and simply slice off and bake as needed. This version will surely be a keeper as it’s not only one-bowl simple, but it’s a little different too – thanks to a generous addition of almond flour, along with the zest and juice from a lemon.
Shortbread is very forgiving – so ideal for even a novice baker – and the frozen dough keeps for a long time. I like to make a few “logs” and will often take one to give as a hostess gift – it’s always appreciated!
How do you feel about savory cookies?
from Martha Stewart
1 cup flour
1/2 cup almond flour (make your own if you’re feeling extra!)
1 cup grated parmesan
1 1/2 teaspoons kosher salt
zest and juice of one lemon, separated
1 tablespoon finely chopped fresh thyme leaves, plus sprigs for garnish
6 tablespoons cold unsalted butter, cut into pieces
4 tablespoons (2 ounces) cream cheese, cut into pieces.
Place both flours, parmesan, salt, pepper, lemon zest and chopped thyme in a food processor. Process briefly till blended. Add the butter and cream cheese and pulse till mixtures resembles coarse meal. Add lemon juice and pulse just till mixture comes together.
Divided dough in half and roll both halves into logs about 1 1/2″ in diameter. Wrap in plastic and chill till firm, at least 4 hours (unbaked logs can also be frozen for up to 3 months; let thaw slightly before slicing and baking).
Pre-heat oven to 325; line 2 baking sheets with parchment paper. Slice each log into 24 or 32 slices and place on your prepared baking sheets. Top each with a tiny sprig of thyme and bake till golden brown, 15 – 18 minutes. Transfer to a wire rack to cool.
This delicious recipe brought to you by Sheri Silver