Rosemary Crackers
Adapted from Martha Stewart Living

2 cups all-purpose flour, plus more for work surface
1-2 tbsp chopped fresh rosemary
1-2 tbsp freshly ground black pepper
Coarse salt
1 teaspoon sugar
3 tablespoons cold unsalted butter, cut into pieces
1 cup heavy cream
1 large egg white, lightly beaten

1. Pulse the flour, rosemary, 1 1/2 teaspoons salt, and sugar in a food processor until combined.
2. Add butter; pulse until mixture resembles coarse meal.
3. With machine running, add cream; process until dough forms.
4. On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.
5. Preheat oven to 375F.
6. On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. (I was feeling too lazy to make rectangles and ended up with a more circular shape).
7. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds.
8. Brush with egg white, and sprinkle with salt.
9. Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.
10. Repeat with remaining dough.

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