Parmesan Thyme Crackers

I feel like every food blogger who has picked up Ina Garten's new book has made this recipe. Well of course I had to jump on the bandwagon! Over the weekend, I went to a (very long) birthday party and I made these crackers to add to the munchies table. I also made the POM Cheesecake, but I was a little less successful with the topping which was a little runny and leaked on me in the car ride over. The only other crackers I have made are the ones I did for my first Daring Bakers challenge and this was a completely different cracker. They are buttery and flavorful and sooooo good! I mean, this is just getting ridiculous. Does Ina ever make a bad recipe? These are really simple too and I am sure extra dough freezes well so go ahead and make a double batch! Oh, random question, but if any of you have Blogger expertise and can tell me how to make an "About Me" section, I will love you to pieces! And PS, did you notice that those chicks on The Hills went to Lemonade on last night's ep, and they went to Palihouse where I had my birthday...yes, I am still watching The Hills, please don't judge. The "reality" may be laughable, but at least they have good taste in lunch and drink spots!

Don't forget about that giveaway and the discount on Delight.com!

Parmesan Thyme Crackers
(From Ina Garten)

1 stick butter at room temperature

4 ounces grated Parmesan

1 teaspoon fresh thyme, minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/4 cup flour

With an electric mixer, cream the butter for 1 minute. The mixer should be on low speed as you add the cheese, thyme, salt and pepper. Once combined, add the flour and continue to mix until the dough is in large crumbles, should take about 1 minute more. You can add 1 teaspoon of water if it's too dry.

Turn the dough out onto a floured surface and press it into a smooth ball. Roll into a 9" log and wrap the log in plastic wrap. Refrigerate for 30 minutes or up to 4 days.

Oven preheated to 350. Cut the log into 3/8" rounds with a sharp knife and place them on a cookie sheet lined with parchment paper. Bake for 22 minutes until lightly golden brown. Cool on racks and serve.