Herbed Cheese Cookies
These savory cookies are an easy holiday appetizer and quick recipe that can be prepared up to a month ahead of time!
Servings 16 cookies
Calories 94kcal
Equipment
- food processor
Ingredients
- 1 cup freshly shredded Cabot Alpine Cheddar Cheese (see tips in the post)
- 1 cup all-purpose flour
- 2 tablespoon fresh thyme leaves
- 1 teaspoon fresh cracked black pepper, plus more for topping
- ¼ teaspoon coarse salt
- 5 tablespoon cold unsalted butter, cubed
- 3-4 tablespoon iced water
- 1 large egg (optional)
Instructions
- Pulse the cheese, flour, thyme, black pepper, and salt in the bowl of a food processor fitted with the blade attachment, about 25-30 seconds until the cheese is incorporated with the flour. Add the cold butter cubes, and pulse 10-15 times until the butter is about pea size.
- Stream in 2 tablespoons of water, then 1-2 additional tablespoons one at a time if needed until the mixture looks like wet sand. You’ll know the dough is ready when it holds together if pressed in your hand.
- Shape the dough into a 10-inch log (with a 2-inch diameter). Wrap tightly in plastic wrap and refrigerate, at least an hour (or freeze up to one month).
- When ready to bake: Preheat the oven to 375F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Unwrap the log and slice it into ½-inch thick slices. Place cookies on the prepared baking sheet 1 inch apart. Cook in batches or use two baking sheets (rotated) if needed.
- If using an egg wash, whisk the egg and 1 tablespoon of water in a small bowl. Brush lightly over each cookie disk.
- Bake until the cookies are lightly golden around the edges, about 14 minutes. Remove from the oven. Top lightly with extra black pepper, if desired. Cool on the baking sheet atop a wire rack for at least 10 minutes. Serve or store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
Storage: Serve or store cooled cookies in an airtight container at room temperature for up to 3 days.
PREP TIPS:
- Slice the cookies into the same thickness.
- Shred your cheese from a block. Use the food processor to do this in seconds.
- Use parchment or a silicone baking mat.
- Space the cookies well on the baking sheet.
Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 86mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg