Rosemary and Parmesan Crackers

I make pie crust all the time.  Seriously, about every other week.  This post isn't about pie crust, but about every fourth time I make pie crust, Adam tells me that he thinks it tastes like Ritz crackers, and that I should make some crackers sometime with the pie dough recipe.   I have made crackers a few times, sweet and salty, and both were tasty, but I kind of wanted to try something a little different. Something more like a flavored Ritz cracker.

I pulled out my trusty pie crust recipe and adapted it to create a tasty rosemary and parmesan cracker. Adam almost didn't get to try them, because I ate so many of them immediately. Butter, flakey with a pinch of crunchy sea salt on the top, they are a delicious snack.  Be warned, you may eat the whole pan in one sitting... And I can't say that I would blame you.

Rosemary and Parmesan Crackers:
adapted from Annie's Eats Pie Dough
makes about 30 - 40 crackers, depending on thickness and size 

5/8 cup all purpose flour
2 Tbs shredded parmesan cheese
1 tsp dried rosemary
pinch of salt
4 Tbs butter
1 1/2 Tbs water
sea salt for sprinkling on the top (optional)

Combine flour, cheese, rosemary and salt in a stand mixer bowl.  Cube the butter and add it to the mixer.  Combine until the butter has become little pebble-sized pieces.  Once it is super crumbly,  add the water and mix until a large chunk of dough is formed.  Roll the dough out on flour dusted surface  until it is about 1/8" - 1/16" thick and cut out shapes (I used a pastry wheel and made squares, but you could use a circle cutter, or another type of cookie cutter).  Place on a cookie sheet lined with a silicone baking mat and bake in an oven preheated to 350°F for 10 -15 minutes or until golden brown.  Pull them out, let them cool and enjoy.  They can be stored in a sealed jar for up to 3 days at room temperature.