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
Ingredients:
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.
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.
LikeLiked by 2 people
Thank you Ron, I’m glad you liked the recipe. Dilled salmon mousse sounds so good and would be perfect with the cookies. Hope you’ll enjoy it. 🙂
LikeLike
Ronit, awesome flavored cookies. Thank you so much for the recipe!!
LikeLiked by 1 person
Thank you Deeshka, I’m glad you liked the cookies. They turned out so tasty. Hard to stop at one… 🙂
LikeLiked by 1 person
Looks delicious and so pretty! Love the ingredients!
LikeLiked by 2 people
Thank you Bernice, I’m glad you liked the cookies. They were a hit and no doubt I’ll be making them again soon. 🙂
LikeLiked by 1 person
Fabulous recipe, definitely a keeper, thanks.
LikeLiked by 2 people
Thank you, I’m glad you liked the cookies. I plan on making them again soon… 🙂
LikeLike
I am always looking for a “cookie” I can use on a cheese/charcuterie platter (in addition to just eating of course). Great combo with Parmesan and rosemary.
LikeLiked by 2 people
Thank you Judi, this combination of rosemary and Parmesan is one of my favorites. I still recall your post with the beautiful cheese board. I’m sure the cookies would be great as part of one. 🙂
LikeLike
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 . . .
LikeLiked by 2 people
Thank you Eha, I’m glad you liked the recipe. The cookies are very easy to assemble and the flavors are so good together. I hope you’ll enjoy them as much as I did. 🙂
LikeLiked by 1 person
Wow gotta try them ..looks fantastic!
LikeLiked by 2 people
Thank you Nisha, I’m glad you liked the cookies. Hope you’ll enjoy them. 🙂
LikeLiked by 1 person
These sound delicious and nothing beats homemade cookies/crackers
LikeLiked by 2 people
Thank you Carol, I’m glad you liked the recipe. You’re so right, homemade is always a better choicet! 🙂
LikeLiked by 1 person
I like the flavour combinations Ronit. It also reminds me of a recipe that I have :https://nowathome.wordpress.com/2014/01/10/parmesan-butter-tin-biscuits-for-cheese-please/
LikeLiked by 2 people
Thank you Aletta, I’m glad you liked the recipe. Love the use of basil and parsley in your biscuits. 🙂
LikeLike
Thank you Ronit!
LikeLike
Great recipe, Ronit; I wish I could have these cookies, but it might be a good idea to make them for Shavuot and let the guests enjoy a dairy treat. They’ll be ideal with my Original Appetizer.
LikeLiked by 1 person
Thank you Dolly, I’m glad you liked the cookies. Sorry you can’t enjoy them, but they would indeed be perfect for your guests on Shavuot! 🙂
LikeLiked by 1 person
This is what I was looking for. I’ll be making these soon. I’ll let you know how it went. Thanks Ronit.
LikeLiked by 1 person
Thank you Myra, I’m glad you liked the cookies. It’ll be interesting to see your take on them! 🙂
LikeLike
My girls and husband are going to love these! Can you please tell me how much a ‘stick of butter’ is? In kilograms would be great, if you could, as I’m not familiar with the term. Thank you.
LikeLiked by 1 person
Thank you, I’m glad you liked the recipe. I usually add metric equivalents for weights and measurements, but somehow missed it this time. 1 stick of butter is 115 grams. Thanks for spotting it! I:)
LikeLiked by 1 person
Thank you so much. I look forward to make them and to follow your recipes – in metric 😊
LikeLiked by 1 person
I will definitely try this recipe! Looks really good!
LikeLiked by 1 person
Thank you, I’m glad you liked the recipe. I hope you’ll enjoy the cookies. 🙂
LikeLike
This is perfect for someone like me. I am a big freezer fan! The first time I had rosemary bread I was hooked. I have a feeling the same thing is going to happen here. Thank you for a great recipe! BRAVO!!!🍎
LikeLiked by 1 person
Thank you, I’m glad you liked the recipe. I’m also a big fan or rosemary, in bread or in any dish, so enjoyed creating these cookies. I hope you’ll enjoy them. I’ll be happy to read your comments. 🙂
LikeLiked by 1 person
Fabulous flavours in those cookies.
LikeLiked by 1 person
Thank you Marina, I’m glad you liked the cookies. They disappeared very quickly! 🙂
LikeLike
I so often get new cooking ideas from this blog. I love the idea of making savory cookies. They’d be wonderful on a cheese board.
LikeLike
Thank you Sheryl, it’s so nice to hear! 🙂
The cookies are indeed perfect on a cheese board, and make a great nibble on their own.
LikeLike
They look delicious 🤤
LikeLiked by 1 person
Thank you! 🙂
LikeLiked by 1 person
These savory cookies look perfect for tea-time. Thank you so much for sharing a wonderful recipe.
LikeLiked by 1 person
Thank you Megala, I’m glad you liked the cookies. It’s my pleasure to share. They are indeed perfect for tea-time, and as a part of a cheese board. 🙂
LikeLiked by 1 person
Wow. Looks amazing!😊
LikeLiked by 1 person
Thank you Koko! 🙂
LikeLike
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!
LikeLiked by 1 person
Thank you Karen, I’m glad liked the cookies. I hope you’ll enjoy them. Looking forward to seeing how you’ll be serving them. 🙂
LikeLiked by 1 person
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.
Regards
Kevin
LikeLiked by 1 person
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! 🙂
LikeLike
I am going to make them some time this week. They look delicious!!!!
LikeLiked by 1 person
Thank you Liz, I’m glad you liked the cookies. I was pleased with how they came out. I hope you’ll enjoy them too. 🙂
LikeLike