Parmesan, Rosemary and Walnut Shortbread Crackers


  1. Cream butter and Parmesan.
  2. Stir in flour, rosemary, walnuts, salt, pepper and cayenne.
  3. Form the mixture into 1” wide logs, wrap in parchment and refrigerate at least 30 minutes (or up to 3 days).
  4. Preheat oven to 350 degrees.
  5. Line a baking sheet with parchment.
  6. Cut the logs into ¼ inch slices and place on sheet.
  7. Bake for 20 minutes or until golden brown. Cook on a wire rack.