SPICY CHEESE "COOKIES"
These are SO good and SO easy, I don't know why I don't make them more often. These are savory, NOT sweet, but the method is more like making cookies than anything else, hence the name...
Provided by Meredith K.
Categories Cheese
Time 30m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Cream together butter/margarine and the grated cheese.
- Add flour and cayenne; mix until thoroughly blended.
- Roll into marble-sized balls and place on ungreased cookie sheet. These barely spread at all, so fairly close spacing is OK.
- Press a pecan half onto the top of each dough ball to flatten to about 3/8 inch think.
- Bake 15 - 17 minutes.
- Cool completely before eating!
CAROLYN'S SPICY CHEESE COOKIES
My mom used to make these for the holidays. They go well with cocktails or anytime you want a savory crisp cookie. The puffed rice cereal give these cookies their crunch. Adjust the cayenne pepper to your liking. Wash those hands thoroughly, because the dough is mixed by hand! Have fun!
Provided by Richmond Baker
Categories High In...
Time 40m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Using hands, cream butter and cheese.
- Add dry ingredients. Mix well.
- Form small balls and flatten with fork on ungreased cookie sheet.
- Bake at 350 for 15-20 minutes.
Nutrition Facts : Calories 83.9, Fat 6.2, SaturatedFat 3.9, Cholesterol 17.6, Sodium 102.2, Carbohydrate 4.6, Fiber 0.2, Sugar 0.1, Protein 2.4
CHEDDAR CHEESE COINS
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They're great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
Provided by Kay Chun
Categories cookies and bars, appetizer, dessert
Time 2h50m
Yield About 5 dozen cookies
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
- Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
- Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
- Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
- Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
SPICY CHEESE BITES
Classic French nibbles that are devilishly moreish
Provided by Good Food team
Categories Dinner, Snack, Starter, Supper
Time 25m
Yield Makes around 24
Number Of Ingredients 6
Steps:
- Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
- Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
- When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.
Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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CHEDDAR CHEESE COOKIES WITH RICE KRISPIES (SAVORY …
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- Preheat oven to 325 degrees. Line baking sheets with parchment paper or a silicone liner and set aside.
- In a large bowl, mix well to combine butter, cheese, flour, spices using (clean) hands. Fold in rice cereal.
- Roll dough into 1" balls and place on the baking sheet. Use a fork to press a criss-cross pattern on the top of each dough ball.
- Bake 12-15 minutes, or until lightly browned. Allow to cool on cookie sheet for a few minutes before transferring to a cooling rack to cool completely.
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