Lemon Pepper Parmesan Crackers Food

ROSEMARY AND PEPPER CRACKERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
• Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
• Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

PARMESAN-PEPPER CRACKERS

Steps:

• In a food processor whirl butter, pepper, flour, and cheese till very fine crumbs form.
• Add egg and whirl till dough holds together, pat dough into a ball.
• Divide dough into 2 halves.
• Pat each portion into a 1/2 inch thick oval and place between 2 sheets of parchment paper12-14 inches wide and 17 inches long.
• Roll each dough piece about 1/16 inch thick.
• Peel top paper off, and set each piece of dough w/ paper beneath it on a 14 by 17 baking sheet.
• Bake 350° till evenly light brown (about 15 min) Turn pan around in oven after 7 minutes to help brown evenly.
• Place pans on cooling racks.
• Carefully peel off bottom paper and break cracker up into whatever size and shape you'd like.
• Can be served warm or cooled.

LEMON-PEPPER PARMESAN CRACKERS

Steps:

• In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
• Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.

BLACK PEPPER LEMON ICEBOX CRACKERS

Steps:

• In the bowl of a food processor, combine the flour, salt, cracked pepper and lemon zest and pulse twice to mix.
• Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
• Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.
• Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for a least 3 hours or up to 2 days.
• Preheat oven to 325°F Line a baking sheet with parchment paper.
• Cut the dough into 1/8 inch thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet.
• Bake until the crackers are light golden brown, about 20 to 25 minutes.
• Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack.
• Store in an airtight container at room temperature.
• Tip: Prepare the dough, shape into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance.