Smoked Cheese Cookies

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.

IMG_4745This 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

Ingredients

  • 1 ¼ cups flour
  • ¼ tsp black pepper
  • Pinch of cayenne pepper
  • 4 oz cubed, smoked Gouda (mine was about 3/4 a cup in the end)
  • ¾ tsp fine sea salt
  • 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)
  • 1/2 cup unsalted butter, cold and cut into ½ inch pieces

Instructions

Make your dough

  1. 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.
  2. Add the flour, then pulse again until larger clumps form.
  3. Line a work surface, then turn your dough out on it. Knead the dough until it comes together into a big piece.
  4. Split your dough in half, and form each half into disks.
  5. 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

  1. Preheat your oven to 350F, and line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.

 

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