Showing posts with label savory cookies. Show all posts
Showing posts with label savory cookies. Show all posts

Monday, December 30, 2013

Gorgonzola Cookies? Yes, Yes, Yes!

Among the lovely treats we received for Christmas this year, were Gorgonzola cookies. Sounds unlikely, doesn't it? I know I don't think of Gorgonzola in cookies. They were so wonderful that we had to have the recipe! These savory cookies have an almost melt-in-your mouth kind of texture.

The original recipe is by Julie Gunter and was published in Christmas with Southern Living 2001, by Oxmoor House. But our friend replaced the walnuts with pecans. Now, I have to say that I never would have thought about combining Gorgonzola and pecans, but she was so right – it turns out that they're fabulous together!

I made the cookies right away and plan to serve them on New Year's Eve with other appetizers. I suspect they'd be very popular at Bowl Game gatherings.

The recipe calls for the dough to be packed into two rolls, refrigerated, and sliced into cookies. They're quite charming that way. But I tried rolling them out. The dough was surprisingly cooperative, so I skipped the refrigeration. I rolled them out in small batches on parchment paper so I wouldn't have to add any flour. It worked beautifully. I used little leaf and acorn cookie cutters so that they're one bite cookies.

As an experiment, I dusted some with sweet Hungarian paprika for color. To be honest, I can't tell any difference in the flavor but it did dress them up a little bit.

Gorgonzola Pecan Cookies
based on a recipe by Julie Gunter

3/4 cup pecans
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons cold butter, cut into pieces
4 ounces Gorgonzola cheese, crumbled
sweet Hungarian paprika (optional)

Preheat oven to 350. Toast the pecans in the oven for about 10 minutes. Using a food processor, grind the pecans until tiny. Add the flour, salt, and pepper and pulse to mix. Add the cold butter and pulse until integrated. Add the Gorgonzola cheese and pulse until the dough begins to stick together in clumps.

Either shape them into two rolls and refrigerate until firm enough to cut into 1/4 inch slices – or – roll out in small amounts on parchment paper and cut with a cookie cutter.

Optional: sprinkle with sweet Hungarian paprika.

Bake on parchment paper or an ungreased cookie sheet at 350 for 10-12 minutes.

Pulse until the dough holds together in clumps.

Roll out on parchment paper, or make rolls and cut into cookies.

Half are sprinkled with sweet Hungarian paprika.

Savory Gogonzola Pecan Cookies!

Monday, December 19, 2011

Cookies, Cookies, Cookies

A huge thank you to everyone who submitted a cookie recipe this year.  We had fun baking and taste-testing them!  Now we're asking you to vote for your favorite.  The winner will receive a selection of cookie decorating sugars and stencils.  There's a list with links to help you refresh your memory on the right sidebar.  So please help us out by voting for your favorite recipe!

When we talked about what we should choose as a prize, a cookie press was among the suggestions.  I have one, but I don't use it much because I don't have a lot of great recipes for it.  If you're not familiar with them, they're like tubes in which you insert the cookie dough.  You press a lever on one end and a cookie comes out of the other end.  They make cookies in a variety of shapes.  The best thing about them, by far, is that you can make an army of cookies in no time at all!

I do have one favorite recipe that I make with my cookie press.  It's from Wilton, the company that makes baking supplies.  It seems appropriate to share it today since we've posted a lot of sweet cookies recently -- these (are you listening, Avery?) are made with cheese!  They're savory cookies.

My recipe card is a bit old and worn, and I've made a few notes on it.  The recipe calls for 8 ounces of white cheddar cheese, and I have a big note that says not to use pre-shredded cheese.  I can only guess why -- maybe they're coated with something to keep them from clumping?  Fortunately, Cabot of Vermont makes an 8 ounce block of cheddar.  This year I was very daring and used the "Seriously Sharp" version. Ooh la la!

I also amped the garlic powder up to one teaspoon.  It appears the recipe originally called for 1/2 teaspoon.  If you're not a big garlic lover or if you're baking these for a romantic evening, you might want to go with the original amount.

Evidently I'm being a daredevil, because I split the dough and used oregano in half of it and Penzey's Fajita Seasoning in the other half!

While you could grate the cheese by hand, I cut it into 16 pieces and popped them into the food processor.  I pulsed them until they were small bits.

Don't have a cookie press?  Roll the dough into little balls and press them flat!

Wilton Cheese Cookies

1 stick butter (softened)
8 ounces white cheddar cheese
1/2 teaspoon salt
1/4 teaspoon oregano or basil
1 teaspoon powdered garlic
1 1/2 cups flour

Preheat oven to 350.  Grate the cheese.  Beat cheese with butter.  Add salt, oregano or basil, and garlic.  Beat to mix.  Add flour and beat.

Put in cookie press and press out cookies on an ungreased cookie sheet.  Bake 10-15 minutes.