I have some savory cookies today for a change. Cookie Friday ain’t no sweet today. Nobody ever said cookies have to be sweet or made with chocolate all the time, right?! That’s why today’s cookies are made with Parmesan cheese and rosemary. Sounds good, right? ;)
Be warned! If you make these cookies, the chances are very good they won’t make it to the box you normally store your cookies. They probably disappear quickly while still on the cooling rack ;)
These Parmigiano Rosemary Cookies will make your taste buds very happy I think. The combination of the cheese, rosemary (and garlic) is really good. In case the cookies survive the cooling time, they are the perfect companion for your next beer or wine with friends. Much better than any chips and stuff you can buy in a store. I like to make little sandwiches with a layer of seasoned cream cheese in the middle of two cookies. So good…
I’m pretty sure you will like them in case you make them. I tend to double the recipe cause those 18 cookies are just never enough. For me alone :P Just kidding. Go get some cheese and rosemary and start baking. I will come by to test if the flavors are right…
INGREDIENTS / ZUTATEN
1 cup (130g) all-purpose flour
1/2 cup (50g) Parmesan cheese, grated plus some more for sprinkling
1 garlic clove, chopped finely
1 tsp. fresh rosemary, chopped finely
1/2 tsp. salt
pinch of pepper
1/2 cup (120g) cold butter
1-2 tbsp. heavy cream
130g Mehl (Type 405)
50g Parmesan, fein gerieben (plus etwas mehr zum Bestreuen der Cookies)
1 Knoblauchzehe, fein gehackt
1 TL Rosmarin, fein gehackt
1/2 TL Salz
120g kalte Butter
1-2 EL Schlagsahne
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Cut the dough into thin slices and place on the baking sheet. Sprinkle with some grated cheese and bake for 18-20 minutes until the cookies got some nice color. Take out of the oven and let cool down completely.
2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Die Teigrolle in dünne Scheiben schneiden, auf das Blech legen und dann mit etwas geriebenem Parmesan bestreuen. Die Kekse für 18-20 Minuten backen – sie sollten eine schöne Farbe bekommen haben. Aus dem Ofen nehmen und auf einem Kuchengitter komplett auskühlen lassen.
Here is a version of the recipe you can print easily.
- 1 cup (130g) all-purpose flour
- 1/2 cup (50g) Parmesan cheese, grated plus some more for sprinkling
- 1 garlic clove, chopped finely
- 1 tsp. fresh rosemary, chopped finely
- 1/2 tsp. salt
- pinch of pepper
- 1/2 cup (120g) cold butter
- 1-2 tbsp. heavy cream
- Add the flour, grated cheese, garlic, rosemary, salt, and pepper to a large bowl and mix until well combined. Add the cold butter and cut with a pastry blender into pea-size pieces. Add one tablespoon of heavy cream and mix in. Rub everything between your fingers until the dough comes together. If the dough is too dry, add another tablespoon heavy cream. Give the dough the shape of a roll and wrap in plastic wrap. Place in the fridge for at least 1 hour.
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Cut the dough into thin slices and place on the baking sheet. Sprinkle with some grated cheese and bake for 18-20 minutes until the cookies got some nice color. Take out of the oven and let cool down completely.
- Enjoy baking!