Recipe by Suzie
Seen in April 2010 issue of Good Housekeeping. Absolutely cannot wait to give them a try. Y'all wanna' come for cocktails and nibbles?
Top Review by Chef Regina V. Smith
These are an absolute must for your next cocktail party. I made 2 batches, 2 weeks in advance and froze them, reheating them straight from the freezer per the directions provided. They were very popular with my guests and will be part of my regular party fare from now on. Thank you Suzanna Marie.
- 1 cup water
- 6 tablespoons butter or 6 tablespoons margarine, cut into tablespoons
- 1⁄4 teaspoon salt
- 1 pinch cayenne pepper
- 1 cup all-purpose flour
- 4 large eggs
- 6 ounces gruyere cheese, shredded (2 cups)
- 1⁄4 cup finely chopped parsley, flat leaf
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon freshly grated lemon peel
Directions See How It's Made
- Preheat oven to 400 degrees F. Line 2 large cookie sheets with parchment paper.
- In 3-quart saucepan, heat water, butter, salt and cayenne to boiling on medium. Remove from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms ball and leaves side of pan.
- Add eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheese, parsley, chives, and lemon peel until well mixed. Drop batter by rounded teaspoons, about 1 1/2 inches apart, onto prepared cookie sheets.
- Bake 20 to 25 minutes or until puffed and golden brown, rotating sheets between upper and lower racks halfway through baking. Cool slightly on sheets on wire racks, 3-5 minutes. SERVE WARM.
- To make ahead -- cool completely, then transfer to airtight containers and freeze up to one month. Transfer from freezer to cookie sheets; reheat in 350 degree F oven 10 minutes or until warm.