Write about something you love; Paint what you love:
These savory cheese cookies are something I love. A LOT. It isn't uncommon for me to make this dough once a week, to keep in the fridge and cut some up for a happy hour, or sometimes lunch. The dough stays well in the fridge and you can use any kind of cheese you have on hand; I usually have a big bag of Colby/Jack in the fridge so that is what I usually use. I like to eat these cookies with a tomato jam - if you don't make your own (my mom made this tasty batch out of the oodles of tomatoes we had last summer - I don't have that recipe here, so you'll have to scour pinterest) grab some at your market or just try your favorite jam - I think apricot would be fantastic.
Cheese Biscuits with Tomato JamCheese Biscuits With Tomato Jam; 2018
Savory Cheese Cookies With Tomato Jam; 2018; digital painting
SAVORY CHEESE COOKIES
2 sticks (1 cup) butter, softened
1 tsp. dried rosemary, crushed in your palm
1 tsp. salt
1 Tbsp. sugar
1 Cup shredded cheese (cheddar or a blend like Co-Jack)
2 Cups all purpose flour
favorite sweet or savory jam; recommended: tomato
Mash the softened butter, rosemary, salt and sugar with a fork until combined; mix in the egg, then the cheese. (Don't worry, it will look globby and weird, this is normal) Add in the flour and mix together with your hands until a soft dough comes together. Shape the dough into a disk and place in the refrigerator while your oven preheats to 350 degrees. After 30 minutes or so, remove the dough and break off walnut-sized chunks to form into cookies. Press each with your thumb to create a depression in the center. Bake for 20 minutes or until edges are just starting to brown. Serve these warm, with a sprinkling of kosher salt and a spoonful of jam.
If you bake the whole batch, you will get around 36. The pictures only show a few because if I bake them, I eat them. Keep leftover dough in a Ziploc bag in your fridge.