During the holidays and the abundance of sweets on the table, these cheese cookies are a pleasant alternative to Christmas gingerbread. They go perfectly with a glass of wine or a cup of tea. The blend of Pecorino and Parmesan cheeses with aromatic rosemary gives these cookies a cracker-like texture, while still being crumbly and melting in your mouth so irresistibly. Bake several batches at a time, especially since these cookies keep well both cooked and frozen. You can even bake them without defrosting.

Ingredients:

• 220 g butter
• 1 teaspoon finely grated lemon zest
• 1 large egg yolk
• 6 tablespoons heavy cream
• 1 and 3/4 cups flour
• 3/4 cup finely grated pecorino cheese
• 0.5 cup finely grated Parmesan
• 1 tbsp. sugar
• 2 tsp chopped rosemary leaves
• 1 teaspoon fine salt
• A pinch of ground nutmeg
• Special equipment: cookie press

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Preparation:

Step 1
• Bring all ingredients to room temperature.
Step 2
• Beat the butter and lemon zest with a mixer on medium speed until smooth, about 30 seconds. Slowly fold in the yolk and cream.
Step 3
• In a bowl, combine the flour, pecorino cheese, 1/4 cup Parmesan, sugar, rosemary, salt, and nutmeg. Gradually add the flour mixture to the butter mixture, mixing slowly. Scrape down the sides of the bowl, then beat on medium speed until the dough is slightly sticky.
Step 4
• Fill a cookie press with dough. Attach the desired tip (see Note) and pipe the cookies onto ungreased baking sheets, spacing them about 2.5 cm (1 inch) apart. Sprinkle the cookies with the remaining 1/4 cup Parmesan cheese and refrigerate for 20 minutes.
Step 5
• Preheat oven to 160°C.
Step 6
• Bake the cookies, rotating the baking sheets halfway through, until golden brown, the cheese is lightly browned, and the cookies have a slightly nutty aroma, about 20-25 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool. Serve immediately or store in a tightly sealed container for up to 1 month.
  
  

  Note

  
  Cookies can be frozen before baking. Pipe cookies of your desired shape onto a baking sheet and freeze. Transfer the frozen cookies to a plastic bag, seal, and store in the freezer for up to 1 month. Before baking, place the cookies on baking sheets and bake, undefrosted, for 25 minutes. Some tips produce better cookies than others. Since these cookies are not sweet, we like tips that make them look like graham crackers, such as ribbons or shamrocks. Stars and snowflakes are also good options.

Recipe author - Food Network