Sunday, May 06, 2012

Coriander, Rosemary & Black Pepper "Cookies"

Adapted from LCBO's Early Summer Issue

Printable Recipe

Prep time: 10 minutes
Baking time: 20 minutes or so
Makes 20-36 cookies  


1/2 cup unsalted butter, softened

4 oz Italian blend of grated cheeses (the magazine used Havarti)
1 tbsp lemon juice (about 1/2 small lemon)
1 tbsp ground coriander seed
1 tsp freshly ground black pepper
1 tsp fresh rosemary, finely chopped
1/2 tsp salt
1 1/4 cup all purpose flour
1/2 cup pecan halves
Pinches of coarse sea salt

  1. Preheat the oven to 325F/160C oven and line rimmed baking sheets with parchment or foil.
  2. Arrange racks above and below the middle of the oven.
  3.  Pulse the butter, cheese, lemon juice, coriander seed, pepper, rosemary and salt in a food processor until well mixed.  Sprinkle flour over top and pulse until crumbly mixture is formed.  Add the pecans and pulse to chop but pieces still visible.  
  4. Transfer to a mixing bowl.  I used my little "ice cream scoop" that I use for my cookies.  It's obviously a bit larger than the 1" balls described in the recipe.  I only made 22 cookies.  
  5. Use a fork to flatten (like you would classic peanut butter cookies - like #)  Sprinkle with a coarse sea salt.
  6. Bake for 15 minutes and switch trays so the baking ends up even.  Bake for another 5-10 minutes or until the cookies are lightly golden.
  7. Cool on a rack
The magazine says to serve within hours or store airtight at room temperature for up to 2 days or freeze for up to a month.  To restore crispness, place on an unlined sheet in a preheated  325F/160C oven for 10 minutes or until hot.   Cool on a rack.    

That said,  I could barely get everyone to wait until they cooled enough to handle!

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