The holiday rush has hit Tracy Carolyn Photography.

Several people this week have emailed wanting digital files for their holiday cards, DVDs from old sessions, and parent albums from their weddings.  I wish I could fulfill all of these requests (unfortunately holiday album deadlines were weeks ago), but I’m trying my best.

This means a lot of time sitting at my computer.  Not a lot of time to cook.  A great time to make snacks.

So I made starfish crackers.  A more adult version of the goldfish cracker.  No cheddar cheese, preservatives, or food coloring.  Instead, these guys are packed with freshly grated Parmesan cheese and fresh herbs.

My stars were a little thick, making them feel a little more like savory pie dough treats than crackers.  They definitely have a pastry feel, so be sure to roll yours very thin.  Then serve them by themselves or with a little dip at your next party.

I’ll bring you another cracker recipe soon.  Expect it to be healthier.  (These do have quite a bit of butter.)  Probably once I’ve fulfilled all of my holiday requests.

Back to work!

Ingredients

1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese
3 sprigs of rosemary (with the herb removed from the stem)
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).

Directions

Heat oven to 400°F.  Line a baking sheet with parchment paper or lightly dust with flour.

Put flour, salt, cheese, rosemary and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky.

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. From here, form them into individual crackers (I chose a start cookie cutter) and bake them 1/2 inch apart on your baking sheet.  Stab all over with a fork and sprinkle with salt or any other toppings you are using.

Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Note: These get a little soft when stored in a container. If you are baking them less than a day in advance, it is Ok to leave them uncovered to maintain their best texture.

Source: Adapted from Smitten Kitchen via The Baker Chick