Rosemary Pine Nut Shortbread Crackers

Ingredients

• 1 stick unsalted butter, room temperature, cut in pieces
• 1 cup finely shredded Parmesan cheese (about 2 oz)
• 1 1/4 cup all purpose flour
• 1 Tbsp fresh rosemary, stems removed and discarded, finely minced
• 1 cup roasted pine nuts
• 1/2 tsp salt
• lots of cracked pepper

Steps

1. Preheat oven to 350 degrees.
2. Put all ingredients in a bowl, mix until dough comes together. Use hands to help crumble the butter using your fingertips until it’s thoroughly incorporated.
3. Turn dough out onto a board and work it a little to make sure it’s not crumbly. Form into a 10 or 11 inch log and wrap in parchment paper or plastic wrap.
4. Refrigerate for at least an hour before slicing. Slice into thin rounds, about 1/4 to 3/8 inch width.
5. Bake for about 15 minutes or until lightly browned around the edges. Cool on a rack.