Savory Smoky & Cheesy Cookies

Making these savory cookies was more of a risky endeavor than trying a new type of soda bread for St. Patrick’s Day. I was happy with the results! They were flaky, cheesy, and biscuit-like.  Lovely served as an appetizer with a glass of wine or beer.

A friend commented that they shouldn’t be called “cookies.” I absolutely agree, but it’s hard to argue with Dorie Greenspan. I’m also not sure what to call them instead. They were too cookie-like to call them crackers and too cookie-like to call them biscuits… too savory to be “cookies” though!

This recipe was adapted from Dorie’s Cookies by Dorie Greenspan. I refroze the cut shapes prior to baking. I weighed all of the ingredients and the texture was perfect. The shape could be adapted for any holiday or cut into simple circles for any occasion. Nice!

Yield: about 22 shamrock cookies

  1. Combine cold butter, Gouda, cheddar, sea salt, black pepper, and cayenne pepper in a food processor; pulse until butter is in bits and the mixture forms small curds.
  2. Add flour; pulse until dough looks moist and forms large popcorn-sized curds.
  3. Turn dough out onto a flat surface; knead gently just until it comes together and you can shape it into a ball. Divide into 2 pieces. Pat each piece into a disk.
  4. Place 1 disk between 2 sheets of parchment paper or plastic wrap. Roll to a thickness of 1/4 inch. Repeat with second disk.
  5. Stack sheets of dough on a baking sheet. Wrap tightly with plastic wrap and freeze until firm, about 1 hour. (I froze the dough overnight.)
  6. Preheat oven to 350 degrees F (175 degrees C), preferably on convection.
  7. Line a baking sheet with parchment paper or a silicone baking mat.
  8. Peel parchment paper/plastic wrap off 1 sheet of frozen dough. Cut into cookies using a 1 1/2-inch-diameter cutter, or cookie cutter of choice (my shamrock cookie cutter was larger). Stack the cut shapes with plastic wrap between each. Refreeze for 15 minutes prior to baking.
  9. Arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough.
  10. Bake cookies in the preheated oven until lightly golden on the bottom, about 15 to 16 minutes, rotating the baking sheet halfway through baking. Cookies are done when bottoms are golden brown and tops are lightly golden.
  11. Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes.
  12. Gather dough scraps, roll to a thickness of 1/4-inch, and freeze until firm, about 15 minutes. Cut into cookies, refreeze cut shapes, and bake on a cooled baking sheet.

Note: The rolled-out dough can be wrapped airtight and frozen for up to 2 months; cut and bake directly from the freezer.

The baked cookies can be kept in a covered container for about 4 days at room temperature, or wrapped airtight for up to 2 months in the freezer.

One Year Ago: Easy Churros

Two Years Ago: Samoa Brownies

Three Years Ago: Apple Biscoff Crumble

Four Years Ago: Asparagus Mimosa and Rutabaga Oven Fries

Five Years Ago:

Ina Garten’s Apple Pie Bars with Browned Butter Glaze

I have to interrupt my Thanksgiving side dish posts (I know you’re upset! 😉 ) to share this indulgent, crowd-pleasing dessert. (A request by my dear friend who plans to make it for her Christmas Eve feast.)

Recently, my kids and their friends performed in a holiday concert at our house. This was our third annual concert! Everyone brings an appetizer and we eat while the kids rehearse. This year, the concert was upgraded to incorporate a microphone and some stand-up comedy. The parents were asked to perform as well. Special and fun. 🙂

Along with the appetizers, I always feel the need to include a dessert (as I love any excuse to bake). These pie bars had caught my eye and were perfect to serve at a large gathering. The recipe was adapted from Cooking for Jeffrey by Ina Garten, via Barefoot Contessa.com. I baked them in a parchment-lined pyrex dish, used pecans instead of walnuts, (predominantly) Fuji apples instead of golden delicious, and topped it with a brown butter glaze inspired by Joy the Baker. Delicious!

Yield: Makes 18 to 24 bars

For the Crust:

  • 1 pound (4 sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 4 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • ½ cup chopped pecans or walnuts
  • 1 teaspoon ground cinnamon

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For the Apple Filling:

  • 3 pounds mixed apples, peeled, quartered, cored, and sliced 1/8 inch thick (I used predominantly Fuji apples with 1-2 Granny Smith and 1 Red Delicious)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons (½ stick) unsalted butter

For the Browned Butter Glaze:

  • 1 1/2 tablespoons unsalted butter, melted
  • 3/4 cups powdered sugar
  • milk, as necessary, to achieve desired consistency
  • pinch of coarse salt

  1. Preheat the oven to 375 degrees, preferably on convection. Line a 9×13-inch pyrex baking pan with parchment paper.
  2. Make the Crust: Place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 to 3 minutes, until light and creamy.
  3. In a separate bowl, whisk the flour and salt together.
  4. With the mixer on low, slowly add to the butter-sugar mixture, beating until combined.
  5. Scatter two-thirds of the dough in clumps in the prepared pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides.
  6. Refrigerate for 20 minutes.
  7. Par-Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. (While the crust is still warm, I use a spoon to gently push the edge of the crust back up the side.)
  8. Meanwhile, Make the Topping: Put the mixing bowl with the remaining dough back on the mixer, add the nuts and cinnamon, and mix on low-speed to combine. Set aside.
  9. Reduce the oven to 350 degrees, preferably on convection.
  10. Make the Filling: Combine the apples and lemon juice in a very large bowl.
  11. Add the granulated sugar, cinnamon, and nutmeg and mix well.
  12. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated.
  13. Spread the apples evenly over the crust, leaving a 1/2-inch border.
  14. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered).
  15. Bake for 25 to 30 minutes, until the topping is browned. Cool completely.
  16. Make the Glaze: In a small pot, melt butter. Continue to cook until browned and fragrant.
  17. In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
  18. Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
  19. Drizzle glaze over cooled bars before slicing.
  20. Cut into bars of desired size.
  21. Store, wrapped individually or covered in plastic wrap in the refrigerator for up to 5 days. (Without the glaze, the bars can be kept at room temperature.)

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Mexican Street Corn Crostini

I was also able to celebrate my birthday on my special Charleston trip. 🙂 Although I enjoyed a lot of wonderful Southern food while I was there, my friends and I also went to Sean Brock’s Minero’s Restaurant for a Mexican birthday lunch. It was SO good.

Along with our various tacos, we had bowls of Mexican street corn which were absolutely delicious. I do plan on re-creating that dish, but for now these grilled corn crostini were another terrific variation. I made these as a Fourth of July appetizer. Unlike other crostini that have to be prepared at the last-minute, these are perfect to bring to a party or potluck because the topping can be placed on the ciabatta in advance.

This recipe was adapted from Bon Appetit. I toasted the ciabatta until it was nicely browned and increased the garlic on the toasted bread. Great!

Yield: Makes 12 crostini

  • 2 ears corn, shucked
  • 1 T vegetable oil
  • coarse salt and freshly ground black pepper
  • 12 slices of ciabatta bread (I used most of a 1 lb. loaf, cut into 12 1/2-inch thick slices)
  • 2 garlic cloves, cut in half
  • 1/4 cup crema mexicana or sour cream
  • 3 T crumbled feta
  • lime wedge
  • cilantro leaves
  • chili powder
  1. Rub corn with vegetable oil. Season corn with salt and freshly ground black pepper; grill until slightly charred and tender.
  2. Slice corn off the cob in wide strips. (I grilled 3 ears just to ensure that I would have enough wide strips.)
  3. Grill or toast the bread slices until uniformly browned. While still warm, rub the top of each slice with garlic.
  4. Mix crema mexicana or sour cream with feta.
  5. Smear toasts with crema mixture. Top crema with grilled corn.
  6. Squeeze a lime wedge over each.
  7. Garnish with cilantro leaves and sprinkle with chili powder.

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