1. Heat oven to 325 degrees. In a food processor, pulse flour, table salt, pepper, and herbs. Add butter; pulse until mixture resembles coarse meal. With machine running, add sour cream; process until dough comes together.

2. Transfer to a lightly floured surface; divide into two equal parts. Roll out into 10-by-12- inch sheets, 1/8 of an inch thick. Sprinkle with kosher salt; roll to gently press salt into dough.

3. Using crimping wheel or fluted square cookie cutter, cut dough into 2 1/2-inch swatches; transfer to ungreased baking sheet. Pierce swatches liberally with a fork. Bake for 12 to 14 minutes, until swatches are just brown and feel firm to the touch. Transfer to wire rack. Store in airtight plastic container.