Pecorino Romano and Rosemary Cookies
These cute little Pecorino and Rosemary Savory Cookies are easy to prepare and to eat. They make great appetizers, go perfectly well with a drink at a party or just by themselves… who needs a reason to eat cheese cookies?
The Mediterranean aromas of these cookies are delicate and crunchy. The Pecorino Romano gives those adorable bites the salt it needs and the rosemary brightens them. The texture is between a "sablé" and crumbly cracker.
You can be creative and play with the combinations by substituting the Pecorino Romano with Parmesan cheese and the rosemary with fresh thyme or any herb of your choice.
Bon Appétit!
Pecorino Romano & Rosemary Cookies
Adapted from Bouchées Apéritives. Lucia Pantaleoni
Makes 30 Cookies
Ingredients
5 ½ oz (160 g) unsalted butter, at room temperature
5 oz (140 g) Pecorino Cheese, finely grated
2 tablespoon fresh rosemary, (stem removed) finely chopped
1 egg
8 ¾ oz (250 g) all purpose flour, sifted
Directions
Prep and scale all the ingredients.
You will need a stand mixer fitted with the paddle attachment, food safe plastic wrap, a baking tray lined with parchment paper and a cooling rack.
Put the butter in the bowl of a stand mixer on medium speed until the butter has a creamy pasty texture. Add the freshly grated Pecorino Romano, the rosemary and the egg. Beat again until well combined. Add the flour and mix until well incorporated and compact. Be careful not to over mix the dough.
Divide the dough into 3 or 4 equal parts and form compact cylinders of 2 inch (5 cm) in diameter . Wrap them tightly in plastic wrap and let them chill in the fridge for at least 2 hours.
Heat the oven to 375F (190C).
Remove the plastic wrap and cut the refrigerated dough into small thin slices (between ¼ and ½ inch think. - roughly around 1 cm).
Arrange the slices on a baking sheet lined with parchment paper and bake for 15-20 minutes until lightly golden.
Place the cookies on a wire rack and let them cool completely.
You can serve them right away or keep them in an air tight container for up to 5 days.
Note: Grate the cheese yourself, the recipe will taste better than when using store bought grated cheese.
