I got both of these from some Christmas magazines but since neither prints their tag line on the bottom of the page - and I'm notorious for tearing apart magazines - I cannot give credit where credit is due.
Rosemary Pecan Cheddar Cookies
These remind me of cheese balls I cooked once ages ago. They are just wonderful and I can't wait to make a big pot of chili to go with them! I would add a bit more the chili flakes for more warmth. I also want to try these with a smoked cheese blend!
16 oz sharp cheddar grated fine *
1 cup butter melted
1 cup pecans (Orig recipe calls for 3/4 but it didn't seem sufficient)
3 c. all purpose flour
2 t. fresh rosemary
1/2 t. sea salt
1/4 t ground red pepper. **
- In mixing bowl, combine cheese, butter and pecans and combine well.
- In small bowl, combine all other ingredients. Slowly add to the cheese mixture. Wrap dough in plastic wrap. Refrigerate for two hours.
- Preheat over to 350 and line baking sheets with parchment. [or Silpats]
- Roll dough into 1" balls. Place 3" apart on baking sheets. Spray a flat bottomed glass with Pam and dip into flour. Use the bottom of the glass to flatten the dough balls. ***
- Bake until browned 18 - 20 mins.
*I only had 12 oz. of cheddar and grated 4 oz. of Trader Joe's Cottswald Cheddar with grilled onions into mine. I'm certain this was a tasty addition!
** Despite my Louisiana roots, I don't like food that is hot in flavor for no good reason. I don't keep red chilis on hand as a general rule however this summer I discovered ancho chilis from the Temecula Olive Oil company (no longer on their website but it may be seasonal). I bought them for their rich warm smell but found the heat too strong. For this recipe, I had just finished chopping my rosemary in my Mezaluna chopper and decided to give it a try on the tiny ancho seeds... it worked like a dream! I chopped the hot spicy seeds into minuscule bits and it worked great. In the end, I thought they could be spicier so next batch, I'm going to up it by 1/8 t.
*** I couldn't be bothered to roll them my hand...I was in a hurry. I used my tiniest ice cream scoop and then flattened them with a fork.
Goat Cheese Parmesan Wafers
These were the BFF's favorites. I couldn't get them to slice as thinly as the recipe suggested so mine were not that pretty.
8 oz. goat cheese
1 stick butter softened
1 c. all purpose flour
2/3 c. Parmesan grated
1/2 c. cornstarch
3 T. chopped thyme
1 T. chopped sage
1 t. sea salt
1 t. ground black pepper
- In a food processor, combine goat cheese and butter. Add Parmesan, mix. Add remaining ingredients. Divide dough into thirds.
- Place each portion on parchment and roll into logs about 7" x 1.5". Freeze (Can be frozen for 6 weeks.... great for gifts!)
- Preheat oven 325. Line baking sheets w/ parchment or Silpats. Slice into 1/4" slices and place on paper.*
- Bake until edges are light golden brown ~ 12 mins. Store in airtight container for up to three days.
*The frozen dough would NOT slice neatly. I ended up defrosting and hand pressing patties!