Rosemary and Cracked Pepper Butter Crackers

No more pie.  No more cookies.  I don’t know about you, but coming off Thanksgiving with just a few weeks until another food-filled holiday, it’s time to lighten things up a bit.  But that doesn’t mean I can’t keep baking! 

Okay, maybe butter crakers aren’t exactly the healthiest snack, but at least they won’t put you into the sugar coma that chocolate cream pie will. 

The fresh rosemary and cracked pepper make these crackers extra special.  As in, pile them into a festive tin and share them with others, special.  But if you do that, just make sure you double the batch so you can enjoy some yourself! 

Rosemary and Cracked Pepper Butter Crackers
Makes about 4 dozen crackers
Adapted from this recipe
1/2 cup butter, cut into pieces, at room temperature
1/2 cup warm milk
2 1/4 cups all-purpose flour, plus more for sprinkling if necessary
4 teaspoons sugar
2 teaspoons salt
1/2 tbsp. finely chopped fresh rosemary
1 tsp. cracked black pepper
Kosher salt, for sprinkling
 
In large mixing bowl, combine butter and warm milk, and allow to sit for about 5 minutes.  Add half the flour, and sugar, sqalt, rosemary, and blacked pepper, mixing on low until soft dough forms.  Gradually add remaining flour until dough forms into a ball. 
 
Transfer dough to a floured surface and knead about 3 minutes.  Form dough into a ball and place in a small bowl.  Cover with plastic wrap and allow to sit at room temperature about 45 minutes.
 
Heat oven to 400 degrees F.  Use a rolling pin to roll dough out on flat, floured surface to just less than 1/8 inch thickness.  Sprinkle dough with kosher salt, as desired, using rolling pin to gently roll salt into dough.  Use a sharp knife to cut crackers into desired shape and size.  Place on an ungreased cookie sheet and bake 13 to 15 minutes, flipping crackers halfway through, until golden brown.  Transfer cooked crackers to cookie rack or plate to cool.  Store in an airtight container. 

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