duckie

Parmesan Crackers
=================
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup grated Parmigiano-Reggiano

In a food processor, combine ingredients, and pulse until dough
comes together. Turn dough out onto a piece of plastic wrap, and
form it into a log 1 1/2 inches in diameter. Chill until firm, at
least 2 hours.

Heat oven to 325F. Grease two baking sheets. Cut log into
1/4-inch-thick crackers, and place them an inch apart on sheets.
Bake until firm, about 12 to 13 minutes. Remove baking sheets from
oven, and raise temperature to 500F. When temperature comes up to
correct heat, return sheets to oven, and bake for 3 minutes more,
or until crackers are deeply golden brown all over. Let cool on a
wire rack. Yield: 40 crackers.

duckie

Parmesan Crackers
=================
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup grated Parmigiano-Reggiano

In a food processor, combine ingredients, and pulse until dough
comes together. Turn dough out onto a piece of plastic wrap, and
form it into a log 1 1/2 inches in diameter. Chill until firm, at
least 2 hours.

Heat oven to 325F. Grease two baking sheets. Cut log into
1/4-inch-thick crackers, and place them an inch apart on sheets.
Bake until firm, about 12 to 13 minutes. Remove baking sheets from
oven, and raise temperature to 500F. When temperature comes up to
correct heat, return sheets to oven, and bake for 3 minutes more,
or until crackers are deeply golden brown all over. Let cool on a
wire rack. Yield: 40 crackers.

duckie ®

Parmesan Crackers
=================
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup grated Parmigiano-Reggiano

In a food processor, combine ingredients, and pulse until dough
comes together. Turn dough out onto a piece of plastic wrap, and
form it into a log 1 1/2 inches in diameter. Chill until firm, at
least 2 hours.

Heat oven to 325F. Grease two baking sheets. Cut log into
1/4-inch-thick crackers, and place them an inch apart on sheets.
Bake until firm, about 12 to 13 minutes. Remove baking sheets from
oven, and raise temperature to 500F. When temperature comes up to
correct heat, return sheets to oven, and bake for 3 minutes more,
or until crackers are deeply golden brown all over. Let cool on a
wire rack. Yield: 40 crackers.