appetizer, Brunch, Cheese, Cookies, Recipes, Snack

Rosemary and Parmesan Savory Freezer Cookies

I make my Blue cheese, Rosemary and Pecan crackers often. However, this time, I wanted to create a different version of it, of thicker savory cookies, that can also work as a base for canapés.
Using that recipe as the base for this one, I eliminated the blue cheese and pecans, because of their distinctive flavors, and opted for a more subtle combination with the rosemary and Parmesan. Rather than rolling the dough and cutting it into thin squares, I shaped it to form rectangular logs, which were first frozen and then sliced into fairly thick cookies.
Keeping the dough in the freezer and baking the cookies from frozen, makes it easier to have a fresh batch whenever needed. The cookies are perfect as a snack on their own, as a part of a cheese board, or as a base for piping mousses or spreads, or any other topping. Try them and enjoy.

Makes: about 50
Prep time: 15 minutes
Freezing time: 2 hours minimum
Baking time: 15 minutes

1 stick (115 grams) butter, soft
1 Tbs chopped fresh rosemary
1 tsp salt
½ tsp freshly ground black pepper
¼ cup finely grated Parmesan cheese
2 tsp Dijon mustard
2 tsp honey
1 L egg
2 cups flour
½ tsp baking powder
1-2 Tbs milk, as needed

1. In a large bowl, whisk together the butter, rosemary, salt, pepper, Parmesan, mustard, honey and egg. Add the flour and baking powder and knead briefly to form dough, adding milk only if needed. The less you’ll knead the dough, the crumblier the cookies will be.

2. Divide the dough in two and shape each part into a rectangular log, about 10” (25cm) long. Wrap with wax paper and place in the freezer for at least two hours. (If freezing for longer, place the logs in freezer bags, squeezing the air out.)

3. When ready to bake, preheat the oven to 360F (180C) and prepare cookie sheet pans.
4. Cut each log into about 25 cookies, not too thin, and place directly on the pan, without using baking paper.

5. Bake for 10 minutes, flip to the other side and bake 5 minutes longer, until the cookies are golden brown at the edges and the center. Cool to room temperature before serving.

46 thoughts on “Rosemary and Parmesan Savory Freezer Cookies”

  1. Ronit, your rosemary and parmesan cookies will make the perfect base for my dilled salmon mousse canapés that I’ll be serving at an upcoming party. Thanks so much for sharing.

    Liked by 2 people

  2. Am not a baker as I may have said with the exception of trying some savoury recipes. This I find interesting with my beloved rosemary, mustard and honey backing the Parmesan for flavour. Like your methodology of ‘tiny loaves of bread’ to be cut and shall try soonest . . .

    Liked by 2 people

  3. Ronit, I really like the idea of using the savory cookies as a base for canapés. I’m always being asked if I would bring an appetizer to a party and will be using your idea. Thanks so much!

    Liked by 1 person

  4. I’ve always liked the idea of savory cookies especially with a cheese board rather than store bought cheese biscuits, which are usually indifferent and sometimes stale. Thy would also go well fruit offered at the end of a meal.


    Liked by 1 person

    1. Thank you Kevin, I’m glad you liked the cookies. They are indeed so much better than store bought ones. Serving them with fruit at the end of the meal is a great idea, though I have to admit, I tend to snack on them any time of the day! 🙂


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