Parmesan, Rosemary and Thyme Shortbread

Step 1

Place the butter in a stand mixer with the paddle attachment and mix on medium-low speed until creamy. Add the parmesan, salt, pepper, herbs and flour one at a time until evenly combined. Last, add 1 tablespoon of water to help bring the dough together.

Step 2

Flatten the dough and wrap in plastic film. Chill until firm, at least 30 minutes.

Step 3

While the dough is chilling, place a rack on the center shelf and preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.

Step 4

On a lightly floured surface (or between two sheets of parchment paper), roll the dough to approximately 1/4-inch thick. Use a 1 1/2-inch cookie cutter to make small crackers, re-rolling the dough as needed. (An alternative method is to chill the dough in the shape of a log and then slice it, but the rounds might not be as uniform).

Step 5

Place the crackers on the prepared sheet pan (they shouldn't spread much, but leave a bit of room to be safe). Chill for 15 minutes, then bake until lightly golden on the bottom, 16-21 minutes. Allow to cool to room temperature before serving.

Step 6

Store leftovers in an airtight container at room temperature for up to one week.