When Ina Garten speaks, I listen. Her fifth cookbook was published last month and my very good friend Judy presented me with a copy of it for my birthday. (Judy also brought The Art of Simple Food into my life— the lady clearly knows how to pick cookbooks.) Ina’s latest venture is excellent. For those of you familiar with her, you will be happy to see that she still can curate an exciting and accessible collection of recipes. The book is a real pleasure to read and she offers some good entertaining tips. You’ll also be happy to know she still loves butter. She always manages to shock me with how much butter she is able to fit into her recipes. Quite frankly, it scares me. But there is no denying that it tastes good.
Her recipe for Parmesan Thyme Crackers immediately caught my attention. They would be great served with some wine or snacked on any time. I’d like to try them with apple jellies  or even a plate of grapes. A really good thing to have on hand when quests are over. These are easy to make and quite delicious.
Parmesan Thyme Crackers
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 4 ounces freshly grated Parmesan cheese (about 1 cup)
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose 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 black 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 teaspoon water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refridgerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat oven to 350° F. Cut the log into 3/8-inch-thick 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.