Rating: 4.5 stars 4.5
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

30 mins
16 mins
1 hr 27 mins
2 hrs 13 mins
45 cookies


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


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.

  • 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; carbohydrates 2.7g; fat 3.2g; cholesterol 9.6mg; sodium 58.2mg. Full Nutrition