Ingredientes para Rosemary Cheese Spritz Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 tablespoon finely grated lemon zest
- 1 large egg yolk
- 1/4 cup heavy cream
- 2 1/2 cups all-purpose flour
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese (divided)
- 1/4 cup granulated sugar
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
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Cómo preparar Rosemary Cheese Spritz Cookies
- Bring all ingredients to room temperature.
- In a mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 tablespoon finely grated lemon zest using an electric mixer on medium speed until smooth and creamy (about 30 seconds).
- Beat in 1 large egg yolk and 1/4 cup heavy cream until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup grated pecorino romano cheese, 1/4 cup grated parmesan cheese, 1/4 cup granulated sugar, 1 tablespoon finely chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon freshly grated nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Scrape down the sides of the bowl and beat on medium speed until a slightly sticky dough forms.
- Fill your cookie press with the dough.
- Select your desired cookie cutter shape and press cookies onto ungreased baking sheets, leaving about one inch between each cookie.
- Sprinkle the remaining 1/4 cup grated parmesan cheese over the cookies.
- Refrigerate the cookies for 20 minutes.
- Preheat oven to 325°F (160°C).
- Bake for 20-25 minutes, rotating the baking sheet halfway through, until the cookies are golden brown, the cheese is lightly browned, and the cookies have a nutty aroma.
- Let the cookies cool briefly on the baking sheets before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 month or freeze for up to 1 month for baking later.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
14g
Fat
185g
Carbs
15g
