Parmesan-Rosemary Icebox Crackers

20 crackers

This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).


  • ¾ cup all-purpose flour

  • 1 teaspoon coarse salt

  • Pinch of white pepper

  • 2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish

  • 3 tablespoons chilled unsalted butter, cut into small pieces

  • 1 cup finely grated (2 ½ ounces) Parmesan cheese

  • 5 tablespoons sour cream

  • 1 large egg white, lightly beaten


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

  2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.

  3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.

Cook's Notes

Crackers may be made a day ahead and kept in an airtight container at room temperature.

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