Food & Cooking Recipes Appetizers Parmesan-Rosemary Icebox Crackers 3.1 (174) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 20 crackers This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999). Ingredients 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 Directions 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. 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. 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. Rate it Print