Savoury Red Wine Cookies

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

• Ready In: 1 hr
• Serves: 10
• Yields: 30 cookies

Ingredients

• 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
•  salt
• 3  sun-dried tomatoes packed in oil, minced

Directions

1. use hands, mixer or food processor to combine all ingredients except the tomatoes.
2. Mix to blend and form into a supple dough.
3. Remove the dough to counter and knead in tomatoes.
4. Shape into a log and wrap tightly in foil or plastic wrap and chill at least 30 minutes.
5. Preheat oven to 400°F
6. Use a sharp, thin knife to slice the dough into 1/4' rounds.
7. Arrange on greased cookie sheet and bake 10-15 minutes or until golden.
8. Cool and store in an airtight container.