Herb Parmesan Cookie Crackers

Well, again, my love of Ina Garten seeps through my recipe testing.  If your anything like me, you get hungry sitting at your desk around 3PM.  I call it my afternoon coma.  I work two jobs.  I do accounting for my brother's company and I am a baker at a bakery here in Connecticut.  At my accounting job, my 3PM coma comes way too quickly in the day.  I have a routine. I have a snack, stretch and walk downstairs to stretch my legs.  Normally, I have saltines with peanut butter, but lately, I have been looking for something with more, well....spunk.

So, I went to my trusty Ina Garten and did a little altering (a lot of testing in the kitchen) and came up with some great Herb Parmesan Cookie Crackers.  They were so delicious I did not even need any toppings!

So, here is a great recipe.

4 ounces unsalted butter (room temperature)

4 ounces Parmesan Cheese (I used reduced fat for those on weight watchers and it tasted delicious!)

1 teaspoon Mixed Herbs (I used dry herbs and fresh herbs. I actually liked the dry herbs better they had more spunk!)  I used Basil, Oregano and Rosemary.  However, you can use any herb.

1/2 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

5 7/8 ounces (1 1/4) cups AP Flour

2-4 ounces of water

Preheat oven to 350 degrees.

Cream butter till smooth, about 1 or 2 minutes.  Slowly add the Parmesan Cheese, Herbs, Salt and Pepper. Mix till combine.

Slowly add the flour and combing till mixture resembles large crumbs. You will need to scrap down the bowl.

Slowly add water, you should not need much, but add the water about a tablespoon at a time. When the dough starts to come together take it out of the bowl and knead together with your hands.  Form the dough into a disc and wrap in plastic and refigerate for 24 hours.

Roll our dough to 1/8 of inch thick.  Using a cookie or biscuit cutter, cut out round circles.  Bake for 11 minutes then flip and bake for another 11 minutes.