1 stick (8 Tbsp.) Organic Valley unsalted butter, room temperature
3 oz. Bel Gioioso Parmesan Cheese
1 1/4 cups King Arthur Flour All-purpose flour
1/2 tsp. cracked black pepper
1/4 tsp. Kosher salt
2 Tbsp. minced fresh organic rosemary
1 Tbsp. fresh organic thyme
1-2 Tbsp. water
In the bowl of an electric mixer fitted with the paddle, add your butter. Mix until creamy. Add the parmesan, salt, pepper, rosemary, and thyme. Mix to combine. Add your flour, mix just until combined. Add 1-2 Tbsp. water, mix again until it comes together.
Press your dough together in the bowl. Lightly flour a work place and place your dough on it. Press together tightly making a 10-12 inch long log, using your hands, press dough between them, turn to the next side, and continue until you have done all 4 sides. You should have a long rectangle.
Place in your freezer for 1 hour or in the fridge for 2-3 hours or overnight.
Preheat oven to 350.
Remove the log and slice into ¼ to ½ inch thick slices. Place on a parchment lined baking sheet.
Bake for 22-25 minute. Rotating at the 10 minute mark.
Remove to a wire rack and allow to cool.
*Dough will keep 3 months in freezer or 3-4 days in the fridge.