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
- 1/2 cup (1 stick; 4 oz; 113 g) cold unsalted butter, cut into 16 pieces
- 4 ounces (113 g; about 3/4 cup) smoked Gouda cheese, cut into tiny cubes
- 2 ounces (57 g; 1/2 cup lightly packed) sharp Cheddar cheese, shredded
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- pinch cayenne pepper
- 1 1/4 cups (170 g) all-purpose flour
- 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.
- Add flour; pulse until dough looks moist and forms large popcorn-sized curds.
- 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.
- Place 1 disk between 2 sheets of parchment paper or plastic wrap. Roll to a thickness of 1/4 inch. Repeat with second disk.
- 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.)
- Preheat oven to 350 degrees F (175 degrees C), preferably on convection.
- Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
- Arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough.
- 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.
- Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes.
- 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.
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