PARMESAN-ROSEMARY ICEBOX CRACKERS

Parmesan-Rosemary Icebox Crackers image

This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).

Provided by Martha Stewart

Yield Makes 20 crackers

Number Of Ingredients 8

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Ingredients

3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmesan cheese
5 tablespoons sour cream
1 large egg white, lightly beaten

Steps:

Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.

*** Explore more Parmesan-Rosemary Icebox Crackers Recipes »

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Tobi Samuel

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I'm a cookbook author and I love that these crackers are so versatile. They can be served with cheese, dips, soup, or even just on their own.

Carly Crowley

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I'm a food blogger and I love that these crackers are so photogenic. They're the perfect addition to any food blog post.

Jkhjj Bbv

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I'm a caterer and I love that these crackers are so easy to transport. I can make them ahead of time and they'll still be fresh and delicious when I'm ready to serve them.

Das Gyaaa

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I'm a college student and I love that these crackers are so affordable. I can make a big batch of them for less than $10 and they last for weeks.

Joni Brown

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I'm a busy mom and I love that these crackers are so easy to make. I can throw them together in a few minutes and they're always a hit with my family.

Azonaba

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I'm allergic to nuts and I was so happy to find this recipe for nut-free parmesan rosemary icebox crackers. They're so delicious and I can finally enjoy crackers again.

Chukwukadibia nnamdi precious

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I'm on a low-carb diet and these crackers are the perfect snack for me. They're low in carbs and they're still very satisfying.

Yeshey Ongmo

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I'm a vegetarian and I love that these crackers are made with parmesan cheese instead of butter. They're so flavorful and they're the perfect snack for me.

Momna Ansar

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I'm gluten-free and I was so excited to find this recipe for gluten-free parmesan rosemary icebox crackers. They're so delicious and they're the perfect addition to my next party.

Anwara Parvin

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I love the cheesy flavor of these crackers. They're the perfect snack to munch on while I'm watching TV or working at my computer.

Taimoor Zulfiqar

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These crackers are so easy to make and they're so versatile. I've served them with cheese, dips, and even soup. They're always a crowd-pleaser.

Boplod Islome

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I've made these crackers several times now and they're always a hit. I love that I can make them ahead of time and they'll still be fresh and delicious when I'm ready to serve them.

Melony Plays

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I made these crackers for my kids and they loved them. They're the perfect size for little hands and they're not too hard to chew.

Ryan Parkinson

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These crackers are a great way to use up leftover parmesan cheese. I always have a block of parmesan in my fridge and I'm always looking for new ways to use it.

Roberto Ortiz

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I'm not a big fan of rosemary, but I still enjoyed these crackers. The parmesan flavor is really strong and it pairs well with the buttery flavor of the crackers.