These crackers use powder made from dried mushrooms ground with a mortar and pestle or in a spice grinder.

　　

Ingredients

makes about 7 dozen

　　1/4 pound (1 stick) unsalted butter, room temperature

　　1/2 pound (8 ounces) goat cheese

　　2 cups all-purpose flour, plus more for dusting

　　1/3 cup mushroom powder, from 3/4 ounce dried mushrooms

　　1/4 teaspoon freshly ground pepper

　　1/4 cup milk

　　Coarse salt

　　

Step 1

Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and goat cheese on medium speed until well combined. Add the flour, mushroom powder, and pepper; mix until just combined and crumbly. Scrape down the sides of the bowl, and add the milk. Mix on low speed until the dough comes together; it should be quite stiff.

　　

Step 2

Divide the dough into thirds. Wrap two pieces in plastic wrap; set aside. On a lightly floured work surface, roll out the third piece to 1/8 inch thick. Cut the dough with a 2-inch cookie or biscuit cutter. Arrange the crackers on a baking sheet, and prick each with a fork once or twice. Sprinkle with salt, and bake for 15 to 20 minutes or until they start to brown.

　　

Step 3

Remove from the oven; let cool on a wire rack. Repeat with the remaining dough, rerolling the scraps once. Serve when cool, or store in an airtight container for up to 1 week.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.