KBB# 30 Rosemary Cheese Spritz Cookies

Lega sekali akhirnya bisa menyelesaikan tantangan KBB kali ini setelah ijin untuk tantangan sebelumnya.

Cookies yang menjadi tantangan kali ini sangat mudah pembuatannya. Dan rasanya enakkk sekali.. Waktu dipanggang saja harumnya sudah memenuhi rumah. Aku suka sekali perpaduan wangi rosemary, butter dan kejunya. Walaupun tidak bisa makan keju tp untuk kali ini aku niat mencoba rasa cookies ini dannn ternyata bikin ketagihan.

Proses pembuatan mengharuskan memakai cookie press tapi ternyata pas mau dipakai cookie press ku rusak... jadi akhirnya aku menggunakan spuit.

Berikut adalah resepnya plus sedikit modifikasi yang aku lakukan

Rosemary-Cheese Spritz Cookies

(Food Network Kitchens)

Ingredients

1 cup (2 sticks) unsalted butter              

1 teaspoon finely grated lemon zest

1 large egg yolk                                                

6 tablespoons heavy cream

1 3/4 cups all-purpose flour                              

3/4 cup finely grated Pecorino cheese (ganti dengan Keju Edam)

1/2 cup finely grated Parmesan cheese  

1 tablespoon sugar

2 teaspoons minced fresh rosemary leaves         

1 teaspoons fine salt (diskip karena memakai keju edam)

Pinch freshly ground nutmeg     

Special Equipment: Cookie Press (menggunakan spuit)

Directions

Bring all ingredients to room temperature.

Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.

Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.

Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.

Preheat oven to 325 degrees F.

Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.

Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie.

Till We Meet Again