If you hear “cookie,” your brain probably goes to sweets. But savory cookies are a thing. And they’re a very, very good thing, at that. I found this gem in the Dorie’s Cookies cookbook, which I highly recommend. It’s a great mix of savory and sweet recipes, covering all types of cookies. From biscotti to brownie drops, Dorie’s got you covered.
This is the first recipe I made from Dorie’s book, and what a winner it is. These cookies live up to every bit of their name: smoky, cheesy and buttery too. I started telling people they were like “biscuit tops.” I mean…if muffin tops can be a thing, why not biscuit tops, too?
These go great with wine, with more cheese, or even with a square of chocolate. They’re the perfect thing to bring to your next dinner party, or wine and cheese night. I put them out at a party and then walked away…forgetting that people would be surprised to bite in and find cheese, rather than a sweeter flavor. I didn’t hear any complaints though—these were nibbled up in no time!
Smoked Cheese Cocktail Cookies
Original recipe: Dorie’s Cookies, by Dorie Greenspan. I’ve rewritten things a bit and added commentary.
Yield: ~45 cookies
Suggested equipment: Food processor
Total Time: ~2 hours
Cook Time: 18-20 minutes
- 1 ¼ cups flour
- 1/2 cup unsalted butter, cold and cut into ½ inch pieces
- 4 oz cubed, smoked Gouda (mine was about 3/4 a cup in the end)
- 2 oz shredded, sharp cheddar cheese (mine was about 3/4 a cup in the end, though the original recipe says it will be 1/2 cup lightly packed)
- Pinch of cayenne pepper
- ¾ tsp fine sea salt
- ¼ tsp black pepper
Make your dough
- Put your butter, Gouda, cheddar, cayenne, salt and pepper in your food processor. Pulse until the butter is coarsely chopped, and the mixture forms into small clumps.
- Add the flour, then pulse again until larger clumps form.
- Line a work surface, then turn your dough out on it. Knead the dough until it comes together into a big piece.
- Split your dough in half, and form each half into disks.
- Roll each disk out between two sheets of wax paper until the disks are about 1/4 inch thick. Freeze for at least an hour, or until the dough is very firm.
Bake your cookies
- Preheat your oven to 350F, and line baking sheets with parchment paper.
- Work with one disk of dough at a time. Use a 1 1/2 inch cookie cutter or the rim of a glass to stamp circles out in your dough. Place the circles at least 1 inch apart on your baking sheets.
- Bake the cookies 18-20 minutes. Mine were perfect at 19! You know they’re done when they look lightly golden on top, and they’ve just firmed up a bit.
- Let the cookies cool on their baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
Store baked cookies for a couple days in a closed container, at room temp. You can freeze the dough for a couple weeks if you wrap it in plastic.