[Sca-cooks] Cookie Recipe

Anne juliane.rose at gmail.com
Fri Dec 3 12:53:27 PST 2004


Well, I didn't officially sign up for a date, but came across these,
and since I haven't seen a recipe appear yet today ... here's my
offering.  Happy baking!


Savory Cheese-And-Pumpkin-Seed Shortbread Cookies 

>From Victoria Challancin and Casa Luna Bed and Breakfast Inn San
Miguel de Allende, Mexico. Published in the November 2001 issue of
Texas Monthly.

These nutty, unsweet cheese cookies make a great hors d'oeuvre. 

2 cups flour
2 sticks (1 cup) cold butter, cut into small pieces
2 cups (about 1/2 pound) grated mild cheddar or yellow cheese; the
original recipe calls for manchego)
1/4 teaspoon cayenne pepper
1 to 2 teaspoons paprika
1 egg yolk, beaten with 1 teaspoon cold water
1/2 cup roasted pumpkin seeds (pepitas) 

Note: Don't use a sharp cheese, as it will overwhelm the taste of the
pumpkin seeds. We found that the original recipe made an excessively
rich cookie. We have already increased the flour and reduced the
butter somewhat, and feel that the flour could easily be upped to 3 or
4 cups, if you wish.

Put flour, butter, cheese, cayenne, and paprika in a food processor
and pulse until the mixture coalesces into a dough. Add the beaten egg
yolk and mix just until the dough forms a ball.

Roll out the dough on a floured surface to a thickness of about 1/4
inch. Sprinkle the pepitas on top and roll them into the dough. Cut
with a cookie cutter into shapes and sizes of your preference. Place,
about 1/2 inch apart, on parchment- or foil-lined baking sheets and
refrigerate until firm, about 30 minutes.

Meanwhile, preheat the oven to 350 degrees. Bake cookies until
golden-brown, about 20 minutes. Watch them closely at the end as they
can brown quickly. Serve warm or at room temperature. Makes 2 dozen
2-inch-square cookies.





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