Parmesan and Black Pepper Crackers
- 1/2 cup Darigold butter, softened
- 1 cup flour
- 3/4 cup grated Parmesan cheese
- 1/4 cup slivered almonds
- 2 Tablespoons chopped fresh Italian parsley
- 20 black peppercorns
- 1 teaspoon sugar
Place all ingredients in food processor bowl; pulse until dough ball forms.
Scrape dough ball from bowl onto sheet of waxed paper or plastic wrap and form into the shape of a log; cover dough with one edge of paper and roll into 13-inch-long log. Refrigerate at least 2 hours or overnight until firm. Slice the log crosswise into 1/4-inch-thick slices. Place slices on cookie sheet sprayed with non-stick spray. Bake at 350°F about 22 minutes, or until edges are lightly browned. Remove to cooling rack. Makes about 30 crackers.