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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 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.
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