adapted from the Barefoot Contessa

1/4 pound (1 stick) unsalted butter, very room temperature
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Place the warm butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 9-inch long log. Wrap the log in plastic wrap and place in the refrigerator for 30 minutes to harden. They can stay in the refrigerator for up to 4 days at this point.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

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