Recipe by ukichix
A flavorful "cookie" to enjoy with that special glass of Wine. Recipe came from the magazine distributed at the liquor store. Great for making up a batch and giving to holiday hosts with a bottle of red. (recipe calls for 2 kinds of paprika, I only used regular paprika, old white cheddar cheese, hard margarine in place of butter, and an all-purpose gluten free flour blend) Dough and baked cookies both freeze well
Top Review by Zurie
I can't understand why this cookie has not been reviewed before! Maybe it's the slightly misleading "red wine" in the title! I made this today (Dec 13, 2010) and I will do a 2nd batch soon. This very crisp, fragile cookie is simply ideal to serve with a glass of wine, that's for sure! I did find them a little too brittle ("short"), and will have to alter the recipe ever so slightly so they don't break so easily. But I did use leftover, finely grated bits of Parmesan and Grana Padano cheese, and only a little cheddar, so maybe that was too dry. Another way around the "shortness" problem might be to use less butter and a tiny bit of milk (if that will work). I used fresh, chopped rosemary, ordinary paprika because I could not find my own smoked paprika, a pinch of red pepper flakes instead of cayenne pepper, and instead of the minced sundried tomatoes I used our own South African minced pickled peppadews -- very tangy and nice. It's also such an easy recipe: I made it in my processor, and it all came together nicely as a dough. Although the cookies are fragile, it is worth it for me to experiment a little until I can get them to hold together better, as this is a most delicious savoury snack! Much, much better than anything to be found in shops! Thanks for posting the recipe!
- 1 cup flour (I used a Gluten Free flour blend with no change to the recipe)
- 1 cup grated cheese (appenzeller, machego, old cheddar, aged gouda, jarlsberg, gruyere, beaufort, emmenhal etc)
- 1⁄4 cup unsalted butter
- 1 teaspoon fresh rosemary (I used 1/4 to 1/2 tsp dry thyme) or 1 teaspoon thyme, minced (I used 1/4 to 1/2 tsp dry thyme)
- 1⁄4 teaspoon smoked paprika
- 1⁄2 teaspoon sweet paprika
- 1 dash cayenne
- 3 sun-dried tomatoes packed in oil, minced
Directions See How It's Made
- use hands, mixer or food processor to combine all ingredients except the tomatoes.
- Mix to blend and form into a supple dough.
- Remove the dough to counter and knead in tomatoes.
- Shape into a log and wrap tightly in foil or plastic wrap and chill at least 30 minutes.
- Preheat oven to 400°F
- Use a sharp, thin knife to slice the dough into 1/4' rounds.
- Arrange on greased cookie sheet and bake 10-15 minutes or until golden.
- Cool and store in an airtight container.