Rosemary-Cheese Spritz Cookies
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
4 dozen
ingredients
- 236.59 ml unsalted butter
- 4.92 ml finely grated lemon zest
- 1 large egg yolk
- 88.74 ml heavy cream
- 414.03 ml all-purpose flour
- 177.44 ml finely grated pecorino cheese
- 118.29 ml finely grated parmesan cheese
- 14.79 ml sugar
- 9.85 ml minced fresh rosemary leaves
- 4.92 ml fine salt
- 0.25 ml freshly ground nutmeg
directions
- Bring all ingredients to room temperature.
- Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
- Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
- Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
- Preheat oven to 325 degrees F.
- Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
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Reviews
-
Do not let not having a cookie press stop you from making these easy and addictive crackers!!<br/>My cookie press broke on the first cracker, ugh, but I ended up using a teaspoon measuring spoon and used my fingers to place them on a silpat. Then I used a fork dampened with a bit of water to press down the rounds and then topped with a hint of parm. Worked like a charm! These are so good and will the hit of your next cocktail party
RECIPE SUBMITTED BY
seahorse73
Ossining, NY