InstructionsReset

1. 1.
   Place the butter in a stand mixer with the paddle attachment and mix on medium-low speed until creamy. Add the parmesan, salt, pepper, herbs and flour one at a time until evenly combined. Last, add 1 tablespoon of water to help bring the dough together.
2. 2.
   Flatten the dough and wrap in plastic film. Chill until firm, at least 30 minutes. 
3. 3.
   While the dough is chilling, place a rack on the center shelf and preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. 
4. 4.
   On a lightly floured surface (or between two sheets of parchment paper), roll the dough to approximately 1/4-inch thick. Use a 1 1/2-inch cookie cutter to make small crackers, re-rolling the dough as needed. (An alternative method is to chill the dough in the shape of a log and then slice it, but the rounds might not be as uniform).
5. 5.
   Place the crackers on the prepared sheet pan (they shouldn't spread much, but leave a bit of room to be safe). Chill for 15 minutes, then bake until lightly golden on the bottom, 16-21 minutes. Allow to cool to room temperature before serving. 
6. 6.
   Store leftovers in an airtight container at room temperature for up to one week.