adapted from Ina Garten

• 1 cube unsalted butter, at room temperature
• 4 ounces freshly grated Parmesan cheese (about 1 cup)
• 1 teaspoon minced fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups all-purpose flour

Cream the butter in mixer fitted with paddle attachment for 1 minute. Slowly add the Parmesan, thyme, salt, and pepper and mix well. 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 teaspoon 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 least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350°. 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. Cool and serve at room temperature.