Savoury Red Wine Cookies
Per serving
A flavorful "cookie" to enjoy with that special glass of Wine. Recipe came from the magazine distributed at the liquor store. Great for making up a batch and giving to holiday hosts with a bottle of red. (recipe calls for 2 kinds of paprika, I only used regular paprika, old white cheddar cheese, hard margarine in place of butter, and an all-purpose gluten free flour blend) Dough and baked cookies both freeze well
Ingredients
10 serv.- flour (I used a Gluten Free flour blend with no change to the recipe)↗1 cup
- grated cheese (appenzeller, machego, old cheddar, aged gouda, jarlsberg, gruyere, beaufort, emmenhal etc)1 cup
- unsalted butter↗1⁄4 cup
- fresh rosemary (I used 1/4 to 1/2 tsp dry thyme) or 1 teaspoon thyme, minced (I used 1/4 to 1/2 tsp dry thyme)↗1 teaspoon
- smoked paprika↗1⁄4 teaspoon
- sweet paprika↗1⁄2 teaspoon
- dash cayenne↗1
- salt↗
- sun-dried tomatoes packed in oil, minced↗3
Step-by-step instructions
- 1
use hands, mixer or food processor to combine all ingredients except the tomatoes.
- 2
Mix to blend and form into a supple dough.
- 3
Remove the dough to counter and knead in tomatoes.
- 4
Shape into a log and wrap tightly in foil or plastic wrap and chill at least 30 minutes.
- 5
Preheat oven to 400°F
- 6
Use a sharp, thin knife to slice the dough into 1/4' rounds.
- 7
Arrange on greased cookie sheet and bake 10-15 minutes or until golden.
- 8
Cool and store in an airtight container.
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