Table of Contents
**Herb & Cheese Savory Cookies**
Adapted from Michael Smith
These herb and cheese cookies are made with fresh rosemary and Parmesan cheese. Feel free to mix and match the herbs and cheeses. Just make sure that you use a hard cheese, one that can be shredded.
Serves: 6
Ingredients:
1 cup of flour 2 tbsp of fresh rosemary 1/4 cup of butter, cut into cubes 1/2 cup of grated Parmesan cheese 1/2 cup of sour cream Salt and pepper Balsamic Syrup (recipe below)
Directions:
1. Preheat oven to 350 degrees. In a food processor, place flour, rosemary, butter, salt and pepper. Pulse until combined. Add the Parmesan cheese and sour cream. Pulse until the dough comes together. 3. Roll dough out into a log and wrap in plastic wrap. Refrigerate for at least 1 hour. 4. Slice dough into cookies and place them on a lined baking sheet. 5. Bake for 15 minutes, until they just start to brown. 6. Serve with balsamic syrup.
**Balsamic syrup**
he Herb & Cheese Savory Cookies are wonderful on their own but are amazing when dipped in the balsamic syrup. The balsamic syrup was a revelation; both sweet and tangy in flavor and wonderful with these cookies. I experimented with different types of balsamic vinegars and sweeteners. This was my favorite combination.
Ingredients:
1 cup balsamic vinegar * (see note) 3 tablespoons of sugar 3 tablespoons of light flavoured honey
Directions:
1. Combine balsamic vinegar, sugar and honey in a saucepan over medium/low heat. 2. Simmer until reduced by ½ and has the consistency of syrup. 3. Be careful not to let it reduce too much or it will become bitter and hard. Also watch out for the fumes from the vinegar as it cooks. :) 4. Allow the syrup to come to room temperature. You can cover and refrigerate the syrup for up to 2 weeks. 5. Bring the syrup to room temperature before using it.
**Martha Stewart's recipe for cheddar cheese cookies**
less fat!!
Ingredients
• 1 cup(s) all-purpose flour • 2 tablespoon(s) yellow cornmeal • 1 1/4 teaspoon(s) coarse salt • 1/4 teaspoon(s) cayenne pepper • you can also add a 1/2 tsp dry mustard • 1 pinch(s) freshly grated nutmeg • 2 tablespoon(s) very cold unsalted butter, cut into small pieces • 1 cup(s) (2 1/2 ounces) finely grated Cheddar cheese • 1/4 cup(s) milk • 1 tablespoon(s) milk, combined with above
Directions
1. Combine flour, cornmeal, salt, cayenne, and nutmeg in bowl of a food processor fitted with the metal blade; pulse to combine. Add butter, and pulse until mixture resembles coarse meal. Add cheese, and pulse until combined. With machine running, add milk. Process until dough comes together and is well combined. 2. Transfer dough to a clean work surface. Shape dough into a 1 3/4-inch-wide log. Wrap with 2 layers plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks. 3. Preheat oven to 325 degrees F. Slice well-chilled log into 1/4-inch-thick slices. Transfer the slices to a parchment-lined baking sheet, and bake immediately, rotating sheet halfway through baking, until crackers are golden brown and firm in the center, 25 to 35 minutes. (Crackers should not get too dark around edges.) Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.