From legendary baker Dorie Greenspan's book, Dorie's Cookies (Houghton Mifflin Harcourt, 2016), this savory cookie is perfect for parties, partnering up with soup or munching with a glass of wine. They're easy to make and the dough can be frozen, so it's ready to bake any time.

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Recipe Summary

prep:
30 mins
cook:
16 mins
additional:
1 hr 27 mins
total:
2 hrs 13 mins
Servings:
45
Yield:
45 cookies
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Ingredients

45
Original recipe yields 45 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine butter, Gouda cheese, Cheddar cheese, sea salt, black pepper, and cayenne pepper in a food processor; pulse until butter is in bits and the mixture forms small curds. Add flour; pulse until dough looks moist and forms large popcorn-sized curds.

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  • Turn dough out onto a flat surface; knead gently just until it comes together and you can shape it into a ball. Divide into 2 pieces. Pat each piece into a disk.

  • Place 1 disk between 2 sheets of parchment paper. Roll to a thickness of 1/4 inch. Repeat with second disk. Stack sheets of dough on a baking sheet. Freeze until firm, about 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

  • Peel parchment paper off 1 sheet of frozen dough. Cut into cookies using a 1 1/2-inch-diameter cutter; arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough.

  • Bake cookies in the preheated oven until lightly golden on the bottom, about 9 minutes. Rotate baking sheet. Continue baking until bottoms are golden brown and tops are lightly golden, about 5 minutes more. Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes.

  • Gather dough scraps, roll to a thickness of 1/4-inch, and freeze until firm, about 15 minutes. Cut into cookies and bake.

Nutrition Facts

45 calories; protein 1.3g 3% DV; carbohydrates 2.7g 1% DV; fat 3.2g 5% DV; cholesterol 9.6mg 3% DV; sodium 58.2mg 2% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2018
These were very original and quite the delicious treat. Would definitely make again for a gathering with drinks. Read More
(1)

Most helpful critical review

Rating: 1 stars
06/06/2019
Okay so this is not keto by any way shape or form! You should take this out of the keto section. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/14/2018
These were very original and quite the delicious treat. Would definitely make again for a gathering with drinks. Read More
(1)
Rating: 4 stars
02/26/2018
I think I would like these better rolled thinner so they would be crispier. Read More
(1)
Rating: 5 stars
11/17/2016
These are perfectly flaky and buttery with a nice smoky finish! Read More
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Rating: 1 stars
06/06/2019
Okay so this is not keto by any way shape or form! You should take this out of the keto section. Read More
Rating: 5 stars
04/26/2017
I made this recipe for a wine tasting to pair with Chilean wines. It was a very interesting appetizer that was well received by all. I would definitely make Smoky Cheesy Cookies again. Read More
Rating: 4 stars
12/17/2018
Very nice. I used chipotle powder in place of cayenne to increase the smoky note and it was good. I only used one fourth of a teaspoon and I think it could hold up to twice that amount depending on your tolerance for heat. Also they are a tad salty for my taste so if I make them again I will cut back 1/8 to 1/4 teaspoon on the salt and see how they turn out. Very nice with a glass of wine. Read More
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