Savory Sunday: Parmesan-Cracked Black Pepper Shortbread Crackers

I have been making shortbread cookies for some time now.  Barely sweet, buttery, nutty with pecans, walnuts or hazelnuts.  I love the texture and the "not too sweet" nature of them.  I also love a nice cracker.  A little wine, a good cracker and some goat cheese?  What's better?

I use the food processor to make the shortbread cookies so I thought, why not go for a savory cracker?  See how I did it after the jump: 

 
Parmesan-Cracked Black Pepper Shortbread Crackers Makes 50 crackers
2 sticks unsalted butter at room temperature
2 cups all purpose flour
2 cups finely grated Parmesan cheese
1 teaspoon freshly cracked black pepper
1 teaspoon finely chopped fresh herbs (Optional)
1 tablespoon ice water


Combine butter, flour, pepper and Parmesan in the bowl of a food processor. Pulse several times until the dough starts to come together adding ice water a little at the time as needed to get a "ball".

Remove dough onto a piece of cling wrap and form it into a log about 1 ½ inches in diameter.  Wrap tightly, roll smooth and place in a paper towel tube split down one side.  This helps keep the log round in the refrigerator.  I have several of these I use for sliced cookies.  Chill until firm, about an hour or so. This dough may be frozen for up to two weeks.

Unwrap and remove the dough to a cutting board. With a very sharp knife, slice into ¼ inch thick slices. Place on either greased cookie sheets or as I do, using a Silpat liner on a half sheet pan.

Bake at 325 degrees for about 12 to 13 minutes, rotating the trays once top to bottom and side to side. Remove from the oven and raise the temperature to 450 degrees.
While the oven comes to temp, turn each cookie over and return the pans to the oven for 3 to 5 minutes.  BE CAREFUL they can burn easily. 
Let the crackers cool on a wire rack before consuming.