ROSEMARY PARMESAN COINS
Steps:
- Tip: An easy way to cut chilled butter: Quarter the stick lengthwise and then slice the quarters crosswise into small squares. Combine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs that just begin to clump together. Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days. Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. (Don't overbake or you'll lose the lemon and rosemary flavors.) If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store in an airtight container.
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