Parmesan Icebox Crackers

From Every Day with Rachael Ray March 2009

1 C flour

3/4 tsp salt

1/2 tsp cayenne pepper

1/2 tsp ground sage

4 Tbsp butter, chilled and cut into cubes

1 C shredded parmesan

1/4 C heavy cream

1. Using a food processor, pulse the flour, salt, cayenne and sage until combined. Pulse in the butter until just incorporated. Pulse in the cheese and, with the machine running, add the cream and process until the dough forms a ball, about 10 seconds. 
2. Turn out the dough onto a 12-inch-long sheet of plastic wrap and shape into a 4-inch-long log; roll up and twist both plastic wrap ends to enclose. Refrigerate for at least 2 hours or up to 3 days.
3. Preheat the oven to 325°. Slice the cheese log into 1/4-inch-thick slices and place 2 inches apart on a parchment-paper-lined baking sheet. Bake until golden-brown, 20 to 25 minutes. Transfer to a rack to cool.