Gouda-Cashew Bouchees

Miss Annie's Note:

Bouchee is French for "small patty" or "mouthful". Each one of these little bites are crowned with a buttery cashew. From The Summerhouse Sampler cookbook, Columbus, Georgia.

• Total Time: 36 mins
• Prep Time: 20 mins
• Cook Time: 16 mins

Ingredients:

Yield: 24 bouchees

• 1 ½ cups gouda cheese , shredded (6 oz.)
• ½ cup butter or ½ cup margarine , softened
• 1 ½ cups flour
• 1 teaspoon dry mustard
• 1⁄8; teaspoon salt
• 24 whole cashews

Directions:

1. Combine cheese and butter in a large mixing bowl; beat at medium speed of electric mixer until blended.
2. Combine flour, mustard, and salt; add to cheese mixture, beating until dough is no longer crumbly.
3. Shape into 24 (1-inch) balls.
4. Place on lightly greased baking sheets; gently press a cashew on top of each ball.
5. Bake at 375ºF for 16-18 minutes or until lightly browned.
6. Let cool on wire racks.

Reviews

[Clara12]

Thank you so much, I was looking for this recipe for nearly 20 years. As a child I often got those cockies from a nice old lady. They taste great, melt in the mouth. So delicious and easy to make. I always double the recipe now and prepare it pretty often.

[Evie*]

Tasty little morsels, nice buttery flavour. I got 24 from the mixture. The cashew on top is a great addition.