KBB#30: rosemary cheese spritz cookies

this morning, i woke up with a strange feeling and curiosity. it may sound cheesy or cliche but i often dream about this person whom i haven't met again since such a long long time. there was once superstition that says somebody is missing you when you dreamed about him/her. do you believe it? or is it just us who miss them, lol. this things, the dream and the superstition, are somehow disturbing me. however, everything should still go on normally today. so, without getting too long talking about the dream i had last night, let me give you this cookies..

this cookies were kbb challenge for this month. the theme is cheese and this cookies mainly consist of it and of course butter. when i first time read the recipe, i was kinda eager to try this recipe asap. the reason is basically because this is savory cookies and it has nutmeg and rosemary in it. i bet it would taste awesome. and i was right, it tastes awesome!

my family loves this cookies like crazy because it has the richness of the cheese. to be precise, this cookies almost taste like eating a creamy pasta dish, so lovely! i just can't stop myself after the first bite, i really want to keep eating it. so for all of you who loves savory cookies, this one might be your next favorite recipe. *wink*

Rosemary Cheese Spritz Cookies
from food network kitchen

2 sticks unsalted butter
1 tsp finely grated lemon zest
1 large egg yolk
6 tbsp heavy cream
1 3/4 cup all purpose flour
3/4 cup finely grated pecorino cheese
1/2 cup finely grated parmesan cheese
1 tbsp sugar
2 tsp minced fresh rosemary leaves
1 tsp fine salt
pinch of freshly ground nutmeg

directions:

1. bring all ingredients to room temperature.
2. beat butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. slowly beat in the egg yolk and cream.
3. whisk the flour, pecorino cheese, 1/4 cup of parmesan, sugar, salt, rosemary, and nutmeg together in a bowl. gradually add the flour mixture into the butter mixture while mixing slowly. scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
4. fill the cookie press with the dough. assemble the press with the desired disk shape, and press cookies onto ungreased baking sheets. leave about one inch between cookies.
5. sprinkle with remaining parmesan and refrigerate for 20 minutes.
6. preheat oven to 325 degrees F. bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 30 to 25 minutes.
7. briefly cool the cookies on the baking sheets, then transfer to racks to cool. serve or store in a tightly sealed container for up to one month.

what happened in my kitchen:

• i substituted pecorino with edam cheese because pecorino cheese were made from goat and the smell is too overwhelming for me.
• i substituted fresh rosemary leaves with dried rosemary leaves and reduce the quantity to 1 1/2 tsp.

that's all i could tell today, dear readers..

i hope you can enjoy this cookies as much as i do.

thanks for reading!

happy baking!

Much Love,

Monica Adriana