Traditional Cheddar cheese cash get an upscale makeover with extra-sharp Cheddar and candy, buttery Gouda. Every chew is seasoned with the earthy, peppery notes from the addition of thyme, taking your cheese cracker cravings to the following stage.
Cheese-Thyme Cookies
Makes about 28 cookies
- ½ cup (113 grams) chilly unsalted butter, cubed
- ½ cup (57 grams) shredded Gouda cheese
- ½ cup (57 grams) shredded extra-sharp white Cheddar cheese
- 1 tablespoon (2 grams) contemporary thyme leaves
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon dry mustard
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon floor black pepper
- 1½ cups (188 grams) all-purpose flour
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Line a baking sheet with parchment paper.
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Within the work bowl of a meals processor, place chilly butter, cheeses, thyme, salt, dry mustard, paprika, and pepper; pulse till small clumps kind. Add flour, and pulse till mixed and huge clumps kind. (Alternatively, in a big bowl, utilizing a pastry cutter, minimize chilly butter till butter is pea-size. Add cheeses, thyme, salt, dry mustard, paprika, and pepper. Utilizing a pastry cutter, minimize butter combination till small clumps kind. Minimize in flour till massive clumps kind. Knead combination by hand in bowl or on counter till dough comes collectively.)
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Prove dough onto a clear floor, and knead till dough comes collectively. On a frivolously floured floor, roll dough to ¼-inch thickness. Utilizing a 1¾-inch spherical cutter dipped in flour, minimize dough, rerolling scraps as vital, and place on ready pan. Cowl and refrigerate till agency, about 1 hour. (Alternatively, freeze for 15 to twenty minutes.)
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Preheat oven to 325°F (170°C). Line 2 baking sheets with parchment paper.
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Place chilled dough no less than 1 inch aside on ready pans.
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Bake till bottoms are mild golden brown, 14 to 16 minutes. Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks.
