Every Thanksgiving I make a pureed corn soup with a red pepper coulis as my first course. With the soup, I like to serve a savory cookie seasoned with rosemary and cheese. These light savories, made with a cookie press, fill that role especially well. This recipe was adapted from Food Network Kitchens.
Rosemary Savories
Makes about 4 dozen cookies
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 teaspoon finely grated lemon zest
1 large egg yolk
6 tablespoons heavy cream
1 3/4 cups all-purpose flour
3/4 cup finely grated Pecorino cheese
1/2 cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine sea salt
pinch freshly ground nutmeg
Preheat oven to 325F.
Beat the butter and lemon zest with an electric mixer set at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino cheese, 1/4 cup of the parmesan cheese, sugar, rosemary, sea salt, 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. Beat on medium speed until thoroughly combined.
Fill cookie press with the dough. Use a star or wreath shape disk and assemble the press. Press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle tops with the remaining 1/4 cup parmesan cheese and refrigerate cookies for 20 minutes.
Bake cookies, rotating pan halfway through, until golden and the cheese browns a bit, about 20 to 25 minutes. Cool the cookies on the baking sheets for 3 minutes, then transfer the cookies to racks to cool completely. Store in a sealed container for up to 2 weeks.