Printable Recipe
Prep time: 10 minutes
Baking time: 20 minutes or so
Makes 20-36 cookies
Ingredients:
1/2 cup unsalted butter, softened
Prep time: 10 minutes
Baking time: 20 minutes or so
Makes 20-36 cookies
Ingredients:
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
Directions:
Directions:
- Preheat the oven to 325F/160C oven and line rimmed baking sheets with parchment or foil.
- Arrange racks above and below the middle of the oven.
- 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.
- 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.
- Use a fork to flatten (like you would classic peanut butter cookies - like #) Sprinkle with a coarse sea salt.
- 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.
- Cool on a rack
That said, I could barely get everyone to wait until they cooled enough to handle!
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