Tuesday, November 8, 2011

Savoury Three Cheese Cookies


Savoury cookies?! I bet I have you wondering what the heck, I'm talking about right? These cute little bites are more like mini biscuits than cookies, but because of their size they were called cookies. I book marked this recipe at the beginning of the summer, from the Real Women of Philadelphia Canada website. The creator is one of the awesome ladies I befriended during the contest. Jackie owns a B&B, in the Muskokas just a few hours from here. She's also brilliant in the kitchen! This is one of the many yummy recipes she submitted to the contest. Unfortunately, she did not make the finals either..... but we won't get into that, LOL.


These cookies are crazy good!! I just love the savouriness of them, with the hints of sweet sun dried tomatoes and meaty walnuts. I served these with some red pepper jelly and cranberry lemon marmalade. We all decided that the savoury sweet heat paired best with these cookies. I'll be making these often, over the holidays, for our friends and family that stop by to visit!

Savoury Three Cheese Cookies
Recipe courtesy Jackie Leung via RWOP
printable  version

1/2 cup(s) of flour
1 tsp. of baking powder
1/4 tsp. of salt
1/4 tsp. of ground black pepper
1/4 tsp. of paprika
1 cup(s) of Philadelphia Cream Cheese (1 250g brick)
1 egg yolk
1 dash hot sauce (or to taste)
1 cup(s) of grated sharp cheddar cheese
1/2 cup(s) of grated Parmesan cheese
1/2 cup(s) of walnuts, chopped fine
2 tbsp. of sun dried tomatoes, chopped

Preheat oven to 375°F. Line cookie sheets with silicone baking mats or parchment paper.
In a small bowl, whisk together flour, baking powder, salt, pepper and paprika.
In the bowl of a stand mixer with the paddle attachment, beat Cream Cheese until smooth. Add egg yolk and hot sauce and beat until light and fluffy, scraping down the sides of the bowl once or twice. Thoroughly beat in cheddar and Parmesan cheeses.
With the mixer on low, add flour, walnuts and sun dried tomatoes. Mix until just combined.
Scoop 1 tablespoon mounds of dough onto cookie sheets, spacing at least an inch apart.
TO MAKE COINS: Dip a flat-bottomed glass in flour and press cookies to flatten.
TO MAKE THUMBPRINT COOKIES: Dip the bottom of a wooden spoon into flour and press an indentation into mound of dough.
Bake until tops are dry, bottoms are golden and edges are turning brown, about 12 to 15 minutes. Cool on a wire rack.
To finish thumbprint cookies: Using a piping bag or a small spoon, fill the thumbprints with plain or flavoured cream cheese.
Serve with a smile and a thank you!


This post linked to

Delicious Dishes
Tasty Tuesday
Hearth and Soul 
What's Cooking Wednesday (King's CourtIV)
See ya in the Gumbo
What's Cooking Wednesday (Fairy Blogmother)


Jackie said...

Cindy, thank you for sharing these! I'm so glad you liked them!
I have more of a sweet tooth myself, but I wanted to make something savoury to thank hubby for sitting so patiently on the back burner while I was focused on the RWOP competition. I haven't made them since then, but I think you're right, they'll be good to have on hand during the holiday season.
I'm going to HAVE to make your lemon cranberry marmalade -- it sounds delicious and perfect for these!

MM said...

Cheese cookies? Sounds perfect to me. I'm really digging the idea of the red pepper jelly with them. Will have to try these for sure.

Thanks for linking w/ See Ya In the Gumbo! And congrats on your Bacon Wrapped Potatoes being the most viewed last week!

Melynda said...

YUM, thanks for sharing with the Hearth and Soul hop!

Barb @ A Life in Balance said...

These sound yummy! I tried a garlic cheese biscuit recipe recently which I thought was okay, but not great, nor were my guests especially enthused about it. I'll have to try yours and see what they think.

Swathi said...

Delicious savory cookies, thanks for sharing with Hearth and soul blog hop.