Yum! Cookies!
My friend Sara shared this recipe with me when she saw my post for savories with rosemary and Italian cheeses. I used crumbled domestic blue cheese, pecans, and cranberries. These were delicious with a mixed green salad. Continue Reading →
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. Continue Reading →