Today, I am announcing the winner of the $100 Williams-Sonoma Gift Card Giveaway. But first, a few words about these Parmesan Crackers. I actually think I might be mildly obsessed with Parmesan flavored baked goods. The combination of Parmesan, flour and butter is just pure perfection to me. Made with only three ingredients, these Parmesan Crackers are an easy, flavor-packed treat that pairs well with various soft cheeses, spreads and dips. Whether you are planning a get-together with friends or an elegant evening for one, these Parmesan Crackers are a perfect appetizer. Continue reading for the recipe and the winner announcement.
From the many entries I received via email, comments, Facebook and Twitter, I selected one winner at random to receive a $100 Williams-Sonoma Gift Card. And the winner is…
Thanks to all who participated and check back frequently for future Kitchen Konfidence giveaways. Dan, if you could please email me your contact information via the Contact page above, I can send you the card. Please note, if the prize is not claimed by March 1, 2011, I will be selecting another winner.
Adapted from The Essential New York Times Cookbook.
8 tablespoons cold unsalted butter, cut into 8 pieces
1 cup all-purpose flour
1 cup freshly grated Parmesan cheese
Combine butter, flour and Parmesan cheese in a food processor and pulse until a crumbly dough comes together. Pinch a small amount of the dough. If the dough holds together, it is ready. If the dough does not hold together, add a tablespoon of ice cold water, pulse to combine and do the pinch test again. Keep in mind, this is a very dry dough – don’t get crazy adding cold water.
Turn your dough out onto a silpat or sheet of parchment paper and form it into a ball. Cut the ball in half and form each half into a flat disc. Wrap the two discs in plastic wrap and chill in the refrigerator until firm (at least 2 hours).
Preheat oven to 325°F. Line a baking sheet with parchment paper or a silpat.
Take one dough disc from the fridge and unwrap. Lightly flour a work surface (I use my silpat), a rolling pin and the dough disc. Roll the dough to a ¼ inch thickness, working from the center of the dough out. Using a cookie cutter, cut out individual crackers and place on the lined baking sheet 1 inch apart. I used a small cookie cutter to form bite-sized crackers. You could certainly use any sized cookie cutter for this recipe. Repeat these steps with the remaining dough disc.
Bake crackers until firm (about 12- 13 minutes). Take the baking sheet from the oven and increase the temperature to 500°F.
Return the baking sheet to the oven once the temperature has come up and bake crackers until golden brown (about 2 – 3 minutes).
Makes 40 small crackers.