Prep 20 mins
Cook 16 mins
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.
- 1 1⁄2 cups gouda cheese, shredded (6 oz.)
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 1⁄2 cups flour
- 1 teaspoon dry mustard
- 1⁄8 teaspoon salt
- 24 whole cashews
- Combine cheese and butter in a large mixing bowl; beat at medium speed of electric mixer until blended.
- Combine flour, mustard, and salt; add to cheese mixture, beating until dough is no longer crumbly.
- Shape into 24 (1-inch) balls.
- Place on lightly greased baking sheets; gently press a cashew on top of each ball.
- Bake at 375ºF for 16-18 minutes or until lightly browned.
- Let cool on wire racks.
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.
Tasty little morsels, nice buttery flavour. I got 24 from the mixture. The cashew on top is a great addition.