Parmesan Garlic Crackers a perfect recipe for the Holiday's !

Parmesan Garlic Icebox Crackers – Recipe is for this cracker  appears on the front page of my blog.

1/2 C. Olive Oil

6 Cloves garlic , Peeled

3/4 C. all purpose flour

1 tsp. sea salt

Pinch white pepper

2 tsp. Chopped fresh rosemary, extra sprigs for garnish ( dried rosemary is okay, too )

3 Tbsp. chilled unsalted butter, cut into small pieces

1 C. finely grated Parmesan cheese  ( other hard cheese can be substitute, cheddar etc. )

5 Tbsp. sour cream

1 large egg white, lightly beaten

Place garlic and olive oil in a small pan over medium low heat and gently cook garlic till tender, about 12 to 15 min. Remove garlic from oil to cool, ( save infused olive oil for another recipe ).

Place  the flour, salt, pepper, rosemary in the bowl of a food processor; pulse to combine. Add butter, pulse until the mixture is a coarse meal. Add garlic and cheese; pulse until combined. Add 1 tablespoon of sour cream at a time , pulsing each time to combine. Process until the dough comes together and is well combined.

Transfer the dough to a work surface. Shape dough into a 2 inch wide log. Wrap in plastic wrap and refrigerate for 24 hours.

Heat oven to 325′F. Slice chilled dough into 1/4 inch slices. Place on a parchment lined baking sheet. Dip a sprig of rosemary into egg wash and place in center of the cracker slice. Bake immediately, rotating sheets once, until crackers are golden brown and firm in center, 25 to 35 minutes. Transfer to a backing rack to cool. Store in an airtight container at room temperature.

Adapted from Barb Randall, In Good Taste Cooking School.

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