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Smoky, Cheesy Cookies

Leslie Kelly

"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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2 h 13 m servings 45 cals
Original recipe yields 45 servings (45 cookies)

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  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  5. 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.
  6. 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.
  7. 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

Per Serving: 45 calories; 3.2 g fat; 2.7 g carbohydrates; 1.3 g protein; 10 mg cholesterol; 58 mg sodium. Full nutrition

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These were very original and quite the delicious treat. Would definitely make again for a gathering with drinks.

I think I would like these better rolled thinner so they would be crispier.

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.

These are perfectly flaky and buttery with a nice smoky finish!