click on image to see slightly blurry photos of making cheese cookies
These cheese cookies are the best …and they’re not just for holidays!
I first made them the Christmas before last when I was giving little boxes of cookies as presents to work colleagues, two of whom cannot eat sugar of any kind.
We could hardly breathe because they were so wonderful. In fact, we liked them better than cookies made with sugar. (Hehheh, I should have posted about these for Sugar (not) High Friday #15 although with the amount of butter in them, they wouldn’t exactly be taking a
little break from the excesses of the holiday period just past.)
They are terrific as pre-dinner snacks. We like to warm them up just a tiny bit in the toaster oven before serving but it isn’t really necessary.
- 1½ c grated cheddar (about 170gm/6oz)
- ½ c butter, softened
- 1 Tbsp canola oil (or safflower, sunflower,…)
- 1 c all-purpose flour
- ½ tsp salt (more or less depending on whether you use salted or unsalted butter)
- ⅛ tsp crushed chili pepper
- Put salt and chili pepper into a mortar. Use the pestle to crush the chili pepper very finely.
- In a small bowl, cream cheese, oil and butter together.
- Add flour and spices and mix til smooth. Let your hands be your friends.
- Shape into a log about 1 inch in diameter. Wrap in waxed paper. Chill til firm.
- Preheat oven to 350F. Slice dough into very thin coin shapes. Bake on an ungreased cookie sheet (allow some space between each cookie) for about 10 minutes or til lightly golden and bubbly.
When we finished the last of our Christmas cheese cookie stash in early January, T begged me to make more. And so I did and I will again soon. Because he’s worth it.