These are very tasty eaten with smoked salmon or smoked oysters, and are sublime dolloped with Douglas-fir jelly.
Parmesan Pepper Shortbread Crackers
Great for appetizer platters or just everyday snacking.
1 cup butter, at room temperature
6 ounces grated parmesan
2 1/2 cups (10.75 ounces) all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons ground black pepper
1 tablespoon fresh thyme leaves, roughly chopped
In a stand mixer, cream the butter with the paddle attachment until light and fluffy. In a separate bowl, whisk together the flour, salt, block pepper and thyme. Add to the butter and fold with a rubber spatula until traces of flour have just disappeared. Form two logs (about 2" in diameter) and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
Preheat the oven to 350 degrees F. Line two sheet tray(s) with parchment paper. Slice the dough thinly, about 5 or 6 slices per inch. Place the rounds on the parchement paper with about an inch of room between each one. Bake for 10 minutes, then rotate the trays and bake until the parmesan has turned reddish-gold, about 10 minutes longer. Remove from the oven and let cool completely before serving. These crackers are even better the next day.