Lemon Parmesan Coins

A friend posted a family favorite recipe for homemade crackers on her blog some time ago and I bookmarked it.  Today I'm sharing my adaptation, since I changed it up a wee bit.  She used rosemary...I used dill.  She used the food processor...I did it without. We quite enjoyed these crackers, having them as an pre-dinner appetizer with guests on several occasions.  The best part is the pastry can be made in advance or even stored in the freezer.  Thanks, Lorrie!

• 1 1/3 cups flour
• 3/4 cup grated Parmesan cheese
• 1 tablespoon finely grated lemon zest
• 1-2  tablespoons fresh dill, rosemary or thyme, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup butter, cold and hard
• 1 egg yolk
• juice of 1 lemon (about 3 tablespoons)

1. In large bowl, combine flour, Parmesan cheese, lemon zest, salt and pepper.  
2. Using a large holed grater, grate the butter.
3. Add grated butter to the dry ingredients, and toss to create  pea-sized pieces.
4. Combine egg yolk and lemon juice. Drizzle over flour mixture.
5. Stir to combine.
6. Turn mixture onto work surface and work the dough until it sticks together.
7. Shape into a log, about 1 1/2 inches in diameter.
8. Wrap in plastic wrap.
9. Chill for at least one hour.
10. Slice 1/4 inch think and place on parchment lined baking sheet.
11. Bake at 350° for 15 minutes or until golden.