Directions: |
Directions:Preheat oven to 325º
Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly best in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 c. of parmesan, sugar, rosemary,salt and nutmeg together i 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.
Fill the cookie press with the dough. Assemble the press with the desired-disk shape (see cooks notes), and press cookies unto ungreased baking sheets leaving about 1-inch between cookies. Sprinkle with the remaining 1/4 c. parmesan and refrigerate cookies for 20 minutes.
Bake cookies, rotating pans half ways through, until golden, the cheese browns a bit,and the cookies smell nutty, about 20-25 minutes. 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 a month.
Cook's Notes: These freeze beautifully. Press the cookies out in desired shapes on cookies sheets and freeze. Transfer frozen cookies to a plastic bag, seal and keep frozen up to a month. When ready to bake, lay out frozen cookies on cookie trays and bake frozen for 25 minutes.
Some disk shapes better than others. Since this is a savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover, star and snowflakes work too. |
This recipe for Rosemary-Cheese Spritz Cookies is from