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My review
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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Ingredients
2 h 13 m servings 45 calsOriginal recipe yields 45 servings (45 cookies)
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Directions
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- 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
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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Reviews
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4/13/2018
These were very original and quite the delicious treat. Would definitely make again for a gathering with drinks.
2/26/2018
I think I would like these better rolled thinner so they would be crispier.
4/26/2017
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.