Cook Time: 15 minutes
Prep Time: 90 minutes
2. Refrigerate for 1 hour (I cheated and did 30 minutes). Remove dough from fridge and let it soften. Preheat oven to 350.
3. Roll the dough out on a smooth surface until it is about ⅛ inch thick. Use a pizza cutter or pastry wheel and make 1-inch squares.
4. Sprinkle dough with kosher salt if desired. Use the end of a wooden screwer to make holes in the center of each square. Place the squares on a cookie sheet lined with non-stick foil or parchment paper.
5. Bake for 10-12 minutes or until bottoms are barely golden. Let crackers sit in the pan for a minute before removing to a cooling rack. Crackers will crisp up more as they cool so be sure not to over bake. Store in an airtight container.