Parmesan & Thyme "Cookies"

In all fairness, Ina Garten calls these Parmesan & Thyme Crackers but I call them cookies. Doing so triples the chances your children will eat them. I recommend it.

Buttery, cheesy, crumbly, herb cookies are so tasty with a sippy cup of milk, a mug of tea, or a glass of champagne, simple enough for kids but elegant enough for your fanciest dinner party.

The thyme is truly magical here. The herbs keep the flavor bright despite the ample butter and cheese. And really, what would a cookie be without a fair amount of butter?

Parmesan and Thyme "Cookies"
adapted slightly from Barefoot Contessa Back to Basics

1/2 cup unsalted butter (1 stick), at room temperature
4 ounces Parmesan cheese, finely grated
1 & 1/2 tsp fresh thyme leaves, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper*
1 & 1/4 cups all-purpose flour

1. Using an electric mixer, cream the butter for about 1 minute. Add the cheese, thyme, salt and pepper and mix until well combined. Add the flour and continue to mix on low until the dough forms large crumbles. If the dough seems too crumbly and won't clump together, add a little water, 1 teaspoon at a time until it is workable.
2. Dump the dough onto a floured counter or board. Press the dough together into a mound and roll into a 9-inch log. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to a few days.
3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Use a sharp knife to cut the dough into 3/8-inch rounds and place them onto the parchment-lined baking sheet. Bake for 22 minutes until lightly browned. Cool on wire racks and serve at room temperature.

*The original recipe calls for 1/2 tsp of black pepper but I reduce it by half as the shorties in my house are pepper-averse. Add a little more or less to suit your audience.