1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
1 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2-3 tablespoons water
In a small bowl, combine flour, cheese, rosemary, pepper and salt.
In large bowl, beat butter with electric mixer until creamy. Add flour mixture; mix until combined but still crumbly. Add 2 tablespoons water; mix until dough pulls away from the sides of bowl. Add additional water if needed. Flatten dough into a disk; wrap tightly in plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 375°F. On lightly floured surface, roll dough to 1/8 in. thick. Trim to 12 in. x 12 in. square. Cut into 16 3-in. squares; cut each square diagonally to create triangles. Place on ungreased cookie pan. Reroll dough scraps once; cut additional triangles.
Bake 10-12 minutes or until crackers are golden brown at the edges. Cool 5 minutes on pan; transfer to cooling rack and cool completely.