This post appears in Make Meal Magic

Prep Time: 10 minutes -- active, 1 hour -- passive Cook Time: 10 minutes Makes: 36 servings

These savory Italian-inspired crackers will add a unique twist to your cookie collection. Serve them with salads or light summer dinners instead of bread.

Ingredients:
8 tablespoons unsalted butter, softened
1/4 cup light brown sugar
1 cup all-purpose flour
3/4 cup ground almonds
1/4 cup parmesan cheese
1/2 teaspoon kosher salt
1 teaspoon fresh rosemary, chopped
Pinch cayenne pepper

Prep:

1. CREAM butter and sugar on medium speed until light and fluffy (or use a stand mixer fitted with the paddle attachment on medium speed until light and fluffy).
2. ADD flour and ground almonds slowly, mixing thoroughly after each addition.
3. ADD the cheese, salt, rosemary, and cayenne pepper; mix for 30 seconds.
4. LINE your counter with a 15- x 18-inch sheet of Reynolds® Parchment Paper.
5. TURN the dough out onto the parchment-lined counter and divide it into quarters. Place one quarter of dough on an 8-inch sheet of parchment paper. Shape dough into a log measuring about 1 inch thick and 6 inches long. Wrap the log in the parchment paper; twist ends to close. Repeat with each quarter of dough to make four logs. Refrigerate logs until firm, about one hour.
6. PREHEAT the oven to 350^o F and position the racks in the upper half of the oven.
7. UNWRAP dough and cut into 1/3-inch thick slices using a serrated knife. Place slices on a parchment-lined cookie sheet, spacing them about 1 inch apart.

Cook:

1. BAKE for 10 to 12 minutes, until the edges appear golden brown.
2. SLIDE parchment paper with crackers onto a wire rack to cool.

Reynolds Kitchen Tip: Parchment paper provides a mess-free way to shape, refrigerate and slice cracker and cookie dough without sticking to the rolling pin, while keeping your countertop clean. Plus, it ensures even baking.

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