Cheese-Thyme Cookies
Classic Cheddar cheese coins get an upscale makeover with extra-sharp Cheddar and sweet, buttery Gouda. Each bite is seasoned with the earthy, peppery notes from the addition of thyme, taking your cheese cracker cravings to the next level.
Cheese-Thyme Cookies
Makes about 28 cookies
Ingredients
½ cup (113 grams) cold unsalted butter, cubed½ cup (57 grams) shredded Gouda cheese½ cup (57 grams) shredded extra-sharp white Cheddar cheese1 tablespoon (2 grams) fresh thyme leaves½ teaspoon (1.5 grams) kosher salt¼ teaspoon dry mustard⅛ teaspoon smoked paprika⅛ teaspoon ground black pepper1½ cups (188 grams) all-purpose flour
Instructions
Line a baking sheet with parchment paper.
In the work bowl of a food processor, place cold butter, cheeses, thyme, salt, dry mustard, paprika, and pepper; pulse until small clumps form. Add flour, and pulse until combined and large clumps form. (Alternatively, in a large bowl, using a pastry cutter, cut cold butter until butter is pea-size. Add cheeses, thyme, salt, dry mustard, paprika, and pepper. Using a pastry cutter, cut butter mixture until small clumps form. Cut in flour until large clumps form. Knead mixture by hand in bowl or on counter until dough comes together.)
Turn out dough onto a clean surface, and knead until dough comes together. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1¾-inch round cutter dipped in flour, cut dough, rerolling scraps as necessary, and place on prepared pan. Cover and refrigerate until firm, about 1 hour. (Alternatively, freeze for 15 to 20 minutes.)
Preheat oven to 325°F (170°C). Line 2 baking sheets with parchment paper.
Place chilled dough at least 1 inch apart on prepared pans.
Bake until bottoms are light golden brown, 14 to 16 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
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