Parmesan Thyme Crackers

So what did you do over your Labor Day weekend?

Because I had a mini-vacation so blissfully divine, so Bucket List-level in greatness, that I now have a new happy place to which I can mentally escape. Let me begin by saying that it kicked off with two best girlfriends toasting with chilly glasses of prosecco and a pile of buttery parmesan thyme crackers. I know, right?!

If you've been a Piece of Cake reader for a while, you may remember that this little blog started more than two years ago when the husband and I lived mere blocks from the beach in Santa Monica (and I hadn't figured out that I should REALLY not be using flash when taking photos). I also lived mere minutes away from my best girl Sara. We really lived it up back in the day--weekly lunches, pedicures, impromptu cocktails--the sort of glorious, childless kinds of activities that girls in their 20s are wont to do. It was, in short, The Life. And so, when the husband and I relocated to San Francisco a year and a half ago, despite our excitement about our new city, it was basically heartbreaking to leave my friend and all our good times.

Not that I've had time to sit and pine too much--I found out I was pregnant less than a month after moving to San Francisco and really, it is one of the most beautiful, exciting cities in the world. Still, when I'm elbow deep in oatmeal and mashed banana and limping between countertops with a fussy baby clinging to my jeans, I tend to wistfully mourn those days in Santa Monica, when my life was just My Life.

Well, this past weekend, we took a road trip down to LA and got to stay with Sara and her husband Nick in our old hometown. And for half a glorious day (while the boys hung out with Baby C) Sara and I got to pretend that we were right back in that relatively carefree place in our lives in the lovely city where I used to live.

The perfect prosecco and savory crackers were only the beginning of a fantastic weekend, people. There was Mexican food (the likes of which can only be found in Southern California--get with it, San Francisco!), a long run on my old beach route, salads at one of our favorite haunts, manis and pedis, shopping at Surfas (again, get WITH IT, San Francisco! I will totally help set up a franchise!), sunset bellinis on a beachside deck in a setting so perfect we felt like a Ralph Lauren ad, and cupcakes for the long drive back from a bakery that never ceases to inspire me. I'm pretty sure I had a single tear running down my cheek the entire time. I'm also sure that it all would never have been so awesome if I hadn't moved away--you just forget the beauty in such small things when you have access to them everyday. But still, sigh...we'll always have Santa Monica.
Sara and I agreed the weekend was, for us, the perfect Santa Monica experience. Now, I realize that even if you did exactly what we did and had the luck of some quintessentially perfect LA late summer weather, it probably wouldn't be quite as emotionally fulfilling as it was for us. But I am very sure your soul will sing when you try the crackers that started the whole thing.
Of course this recipe comes from Ina Garten, a woman for whom my love grows more fervent with each recipe of hers that I try. Girlfriend's recipes just work. I might go so far as to say that my love for Ina is on par with my adoration for/obsession with Lynne Rosetto Kasper, but that would just be crazy talk and I won't let myself go there.

Back to the crackers: lip-smackingly good, crumbly with crisp edges, these crackers are basically a savory shortbread that scream for a cocktail to keep them company--just a ton of good, sharp Parmigiano-Reggiano and fresh thyme leaves held together with a lot of butter and a little flour to give them some body. The perfect day with a cherished friend and a Santa Monica beach as a backdrop or not, you really can't go wrong here.

Parmesan Thyme Crackers
Adapted from Ina Garten's Barefoot Contessa Back to Basics

Makes 2 to 3 dozen crackers, depending on thickness

This recipe is cocktail party perfection--it can be doubled, tripled (or more) easily. The dough can be made weeks in advance and stored in the freezer, wrapped tightly in plastic wrap, until you're ready to bake. The original recipe makes 2 dozen crackers, but I wanted mine a bit thinner and more crisp, so I sliced the rounds thinner and cut the baking time by a few minutes and watched them carefully. When grating the cheese, you want it really fine, almost ground, not shredded, so use the finest holes on your grater or your food processor.

1/2 cup (1 stick) unsalted butter, at room temperature
4 ounces freshly finely grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves (no stems)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until it's creamy. Add the cheese, thyme leaves, salt and pepper, and beat on low speed to combine. Scrape down the bottom and sides of the bowl. Add the flour and mix on low speed until the dough is smooth with no dry pockets. The dough will look crumbly, but should hold together when you squeeze some in your fist. Add a tablespoon of water if the dough seems too dry.

Dump the dough out onto a lightly floured board and shape it into a 9 inch long log. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes or up to 4 days, or freeze it for up to 6 months.

When you're ready to bake, preheat the oven to 350 degrees with an oven rack in the center position. Line a baking sheet with parchment paper or a silicone baking mat.

Remove the dough from the refrigerator and using a thin, sharp knife, slice it into rounds approximately 3/8ths of an inch thick to make 24 crackers (or slightly thinner if you prefer). Place the rounds on the prepared baking sheet and bake until the crackers are set and lightly golden, about 20-22 minutes (rotate the pan halfway through baking time). Cool completely on the baking sheet set on a wire rack. Store in an airtight container.