Wild Mushroom Crackers

• 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

1. Preheat the oven to 350F.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and goat cheese on medium speed until well combined.
3. Add the flour, mushroom powder, and pepper; mix until just combined and crumbly.
4. Scrape down the sides of the bowl, and add the milk.
5. Mix on low speed until the dough comes together; it should be quite stiff.
6. Divide the dough into thirds.
7. Wrap two pieces in plastic wrap; set aside.
8. On a lightly floured work surface, roll out the third piece to 1/8 inch thick.
9. Cut the dough with a 2-inch cookie or biscuit cutter.
10. Arrange the crackers on a baking sheet, and prick each with a fork once or twice.
11. Sprinkle with salt, and bake for 15 to 20 minutes or until they start to brown.
12. Remove from the oven; let cool on a wire rack.
13. Repeat with the remaining dough, rerolling the scraps once.
14. Serve when cool, or store in an airtight container for up to 1 week.

unsalted butter, goat cheese, flour, mushroom powder, freshly ground pepper, milk, salt

Taken from www.epicurious.com/recipes/food/views/wild-mushroom-crackers-392269 (may not work)