One of the things I think is truly “dangerous” for me is savory cookies. It’s like having a bag of mini pretzel bites in front of me – they’ll simply disappear.
These parmesan cookies are so addictive, I actually recommend you NOT to make them ha ha 🙂 They are delicious, crispy and perfect as a snack on game day or whenever you’re hosting a small party. It’s a great treat to have with cold bear or ginger ale.
Photo: Natalie Levin
Parmesan Cookies
For the dough:
- 200 grams (1 cup) soft butter
- 200 grams grated Emmental cheese
- 50 grams grated Parmesan cheese
- 1 tsp. fine salt
- 1 heaping tbsp. mustard seeds
- 1/2 tsp. spicy smoked paprika
- 250 grams (1 3/4 cups) all-purpose flour
For coating:
- 1 large egg white
- White or black sesame seeds
- In a bowl of a mixer with a paddle-attachment put butter, emmental, Parmesan, salt, paprika and mustard seeds and whip until mixture is smooth.
- Scrape the sides of the bowl with a spatula and add in the flour. Mix just until large chunks of dough form.
- Transfer the dough chunks on a lightly floured surface and unite together.
- Divide into 2-3 parts and form each part into a cylinder shape with a diameter of 3-4 cm.
- Cool the rolls in the freezer for 2 hours or until they completely frozen.
- Preheat oven to 165c degrees.
- Sprinkle some sesame seeds on a work surface.
- Remove the rolls from the freezer, brush it with some egg white and roll up the entire cylinder until evenly coated.
- Slice in 1-2 cm thick slices and place on an oven pan lined with baking paper.
- Bake for 12-15 minutes, or until the cookies are golden and the cheese is melted and bubbling.
- Cool completely and serve.
- You can add or omit spices according to personal taste.
- These parmesan cookies are at their best on the day or two after preparation.
- Keep the cookies in a sealed jar for up to 4-5 days.