Cheddar and Rosemary Cookies and additional Savory Cookies/Biscuits/Snaps

Yes, you read that correctly. I like Savory Cookies........Biscuits? I call them cookies. I have other favorite Cheese Cookie recipes that I've been making for many years. I included them at the end of this recipe.
This one adds the flavor of fresh Rosemary.

Here's what you'll need:
Preheat the oven to 325 degrees.
A Food Processor
2" Round Biscuit Cutter
Sheet Pans lined with Parchment Paper.

1 3/4 C Flour + additional for flouring a surface.
1/2 lb. of Sharp Cheddar Cheese, grated.
1/2 tsp Kosher Salt
1 TBS Fresh Finely Chopped Rosemary
1/8 tsp Cayenne Pepper
16 TBS Butter, cubed while cold.

In a Food Processor:
Flour
Cheese
Salt
Rosemary
Cayenne Pepper
Pulse just to combine.

Add:
Cubes of Butter, a few at a time until the dough begins to come together.
Remove and finish working the Dough with your Hands, forming a Ball.

Flour a flat surface with a dusting of Flour.
Roll out the Dough 1/4" thick.
Cut with Cookie Cutter.

TIP:
Roll out the Dough onto Parchment Paper , slide onto a Sheet Pan. Refrigerate for 15 minutes.
Remove the Pan and Cut the Cookies out, on the Parchment Paper.
Remove the excess Dough and leave the Cookie shape on the Paper.
This makes it easier to keep the shape of the cookies.
This TIP is great for a variety of Christmas Cookie shapes.


Bake 20 - 30 minutes until the edges begin to turn Golden Brown.

Remove Pan to a Rack to cool for 10 minutes.
Transfer Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!





White Cheddar Cheese and Rosemary Cookies.

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
A 2" - 3" Plain Round or Scalloped Round Cookie Cutter.

1 3/4 C Flour
1/2 pound of White Cheddar Cheese, Grated.
1/2 tsp Salt
2 tsp finely Chopped Fresh Rosemary.
1/8 tsp Cayenne Pepper
16 TBS Butter, Cold and Cubed

In a Food Processor:
Flour
Cheese
Salt
Rosemary
Cayenne Pepper
Pulse to mix well.

Add:
Butter, a few pieces at a time until it forms a dough.
Remove and knead together by hand.
Cover with Plastic Wrap and refrigerate for 30 minutes.
Roll out the Dough on a lightly floured surface to 1/4" thick.
Cut out shapes with the Cookie Cutter.
Transfer to the Sheet Pan 1" apart.
Refrigerate again for 30 minutes.
Bake for 20 - 30 minutes.

Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!




Here's my recipe from 1980. I used to make these every year for New Year's Eve.

The Dough will be very crumbly but it comes together when you form the balls.

Cheddar Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 18 - 20 minutes
Transfer to paper towels to cool
Store in air tight containers

Enjoy!

Peace in the Kitchen!