These crackers are like Cheez Its only fancier and tastier. If you like cheese, you'll like these. Use parmesan reggiano (throw out those green cans!) and make sure not to over cook them. You want the crackers to have light golden edges.
This recipe is from Barefoot Contessa Back to Basics. It's a great cookbook. You should buy it now!
1/4 pound (1 stick) unsalted butter, at room temperature
4 oz. grated Parmesan cheese (about 1 cup)
1 tsp. minced thyme leaves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/4 cup flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 tsp. water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9 inch log. Wrap in plastic and refrigerate for at least 30 minutes and up to 4 days. (arugula files note: My log was a little dry so instead of creating a roll, I made square cookies).
Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8 inch rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.