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1
In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix.
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2
Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
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3
Add the cheese and pulse twice to combine.
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4
With the motor running, pour in the cream and continue processing until the dough forms a single mass.
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5
Transfer the dough to a work surface and roll into a log about 2 inches in diameter.
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6
Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
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7
Preheat an oven to 325F Line a baking sheet with parchment paper.
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8
Cut the dough into 1/8-inch-thick slices and place on the prepared baking sheet.
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9
If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet.
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10
Bake until the crackers are light golden brown, 20 to 25 minutes.
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11
Transfer the baking sheet to a wire rack.
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12
When the crackers are cool to the touch, transfer them to the rack.
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13
Cheddar-Cayenne Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 1/4 teaspoons salt and 1/2 teaspoons cayenne as directed above.
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14
Add 4 Tbs.
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15
(1/2 stick) unsalted butter and pulse as directed.
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16
Pulse in 1 cup shredded sharp cheddar cheese, then 1/4 cup cream.
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17
Following the instructions above, refrigerate, slice and bake the crackers.
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18
Black PepperLemon Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 teaspoons salt, 1 1/4 teaspoons cracked pepper and zest of 2 lemons as directed above.
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19
Add 4 Tbs.
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20
(1/2 stick) unsalted butter and pulse as directed.
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21
Pulse in 1 cup shredded Asiago cheese, then 3 Tbs.
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22
cream.
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23
Following the instructions above, refrigerate, slice and bake the crackers.
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24
Make-Ahead Tips: Prepare the dough, shape it into logs and refrigerate for up to 2 days before baking.
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25
If desired, bake the crackers up to 2 days in advance; store in an airtight container at room temperature.
