Parmesan, Rosemary and Thyme Shortbread
4 ounces unsalted butter, room temperature
3 ounces grated Parmesan (grate it yourself for the best flavor)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh rosemary
6 1/4 ounces all-purpose flour (approximately 1 1/4 cups)
1 tablespoon water
Place the butter in a stand mixer with the paddle attachment and mix on medium-low until creamy.
Add the parmesan, salt, pepper, herbs and flour one at a time until evenly combined. Add 1 tablespoon of water to help bring the dough together.
Flatten the dough and wrap it in plastic wrap. Chill until firm, at least 30 minutes.
Preheat the oven to 350 degrees F. Roll the dough to 1/4 – 1/2 inch thick. Use a cookie cutter to make small crackers, re-rolling the dough as needed. (An alternative method is to chill the dough in the shape of a log and then slice it).
Place the crackers on a sheet pan and bake for approximately 22-25 minutes. Allow to cool to room temperature before serving.