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Prep Notes (one per line)
Butter - bring to room temperature Parmesan - grate Thyme - mince 1 tsp — look at you, operating like a highly paid adult.
Instructions
In the bowl of an electric mixer fitted with the paddle attachment (or by hand), cream the butter for 1 minute. With the mixer on low, add the Parmesan, thyme, 1/2 tsp salt and 1/2 tsp pepper and combine. With the mixer still on low add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 tsp of water. Dump the dough onto a floured board, press it into a ball and roll into a 9-inch log. Wrap in plastic and refrigerate for at leats 30 minutes or up to 4 days. Meanwhile, when ready to bake, preheat oven to 350 degrees, and ignore any drive-by culinary nonsense from the sidelines. Cut the log into 3/8-inch thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. Dough can be frozen for up to 6 months.
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