Rosemary & Parmesan Cocktail Cookies
These are part of my hostess with the mostess plan for the upcoming holidays – a very pretty and slightly sweet sable with a hint of parmesan and a sensational burst of rosemary. You might think that they would suit a pinot or a gutsier red but they work incredibly well with a champagne or prosecco – the crisp flavours in the bubbly allow the rosemary to really shine. So very perfect if you are planning an evening of toasts – or celebrating for the sake of celebrating, which is something I am very partial to.
1/2 cup ground almonds
2 tablespoons and 1 teaspoon sugar
2 tablespoons finely chopped rosemary
2 cups plain (all-purpose) flour
1/3 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
1/2 teaspoon salt
226 grams/8 ounces cold unsalted butter, diced
2 medium or 1 extra large egg yolk , beaten
In a bowl, rub the sugar with the rosemary until moist and aromatic. In a food processor, combine the rosemary sugar with the almonds, flour, cheese and salt and pulse until the almonds are coarsely chopped. Add the butter and pulse until the mixture resembles a coarse meal. Add the egg yolk(s) and pulse until large clumps of dough form.
Transfer the dough to a work surface and knead gently until it just comes together. Divide the dough in half and press each piece into a disk. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
Preheat your oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out cookies as close together as possible. Arrange the cookies about 1 inch apart on the prepared baking sheets.
Bake the cookies for about 15 – 20 minutes, until lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
Yield: about 4 – 5 dozen small cookies
Notes: The rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for 2 weeks and the baked cookies can be kept in an airtight container for up to 2 days.
Source: adapted from Dorie Greenspan