2 tablespoons unsalted butter very cold and cut into small cubes
1 cup parmesan cheese finely grated
4 tablespoons sour cream
1 tablespoon heavy cream
Steps:
Combine the flour salt pepper and rosemary in a food processor Add the butter and pulse until the mixture resembles a course meal Add the parmesan and pulse to mix Add 1 tablespoon of the sour cream at a time pulsing each time Add the heavy cream and pulse until the dough comes together DO NOT OVER PULSE or the dough will get tough
Place the dough on a lightly floured surface and shape into a 2-inch round log Wrap w/ plastic and refrigerate at least 24 hours
Preheat oven to 325F Slice the log into 1/4 inch disks Place on parchment paper lined cookie sheet Bake until the crackers are golden brown and firm in the center about 23-35 minutes
