Nostalgia At First Bite
Good cookies are somehow associated with nostalgic childhood stories. It’s amazing how a little cookie can summon up heartwarming memories at first bite. Whenever I offer someone my homemade cookies, I get a comment like “My grandma used to make those!” or “My friend’s mom used to make cookies that tasted just like those.” I grew up in a house where there was always a variety of homemade cookies in the cookie jar (more often it was a repurposed tin that once contained Danish butter biscuits). That’s why, every now and then, I give my son, and the child in me, the chance to enjoy those memories again. And let’s face it, nothing brings more joy than a freshly-baked batch of cookies.
Crowd-Pleasing Savory Cookies
Back then, and unlike today, sneaking a few cookies from the cookie jar every day was never a guilty pleasure. I must say, the cookies I’m going to share today, are guilty as charged, even if they’re labeled as savory. But if you’re anything like me, then that won’t stop you. With ingredients containing mainly butter, pecan and Parmesan cheese and rosemary, these savory cookies are guaranteed to be crowd-pleasers. Your cheeseboard will not be the same without them, not to mention, they’re just what your wine tasting needs to be extra special.
Try These Savory Cookies with Wine
Even though cookies may not be the first choice to pair with wine, these savory rosemary-pecan cookies are meant to accompany wine. Especially wines with herbal notes like Rhône Valley blends . The recipe is adapted from Dori Greenspan’s Rosemary-Parm cookies from her book Dori’s Cookies. They are so easy to make and full of umami flavors—but be warned, they are dangerously delicious and so crumbly.
Savory Rosemary-Pecan CookiesCourse: AppetizersCuisine: AmericanDifficulty: Easy
The recipe is adapted from Dori Greenspan’s Rosemary-Parm cookies from her book Dori’s cookies. They are so easy to make and full of umami flavor—but be warned, they are dangerously delicious and so crumbly. Check the short video in the end to see how these cookies are made.
2 ½ tablespoons sugar
2 tablespoons finely chopped fresh rosemary
2 cups (270 grams) all-purpose flour
½ cup (50 grams) toasted pecans
1/3 cup (35 grams) finely and freshly grated parmesan
1 teaspoon kosher salt (preferably Diamond Crystal) or ½ teaspoon fine sea salt
2 sticks (226 grams) cold unsalted butter, cut into small cubes
1 egg yolk, lightly beaten with 1 teaspoon of cold water
- In a small bowl, rub the sugar and chopped rosemary together with your fingertips until the sugar is moist and aromatic.
- Using a food processor, pulse together the flour, pecans, Parmesan, salt and rosemary-sugar mixture. After a few pulses, gradually add the cold butter cubes and pulse again until the mixture looks crumbly. Slowly add the beaten egg yolk as you keep pulsing until dough curds start to form.
- Take out the dough from the food processor bowl and empty it onto a large piece of parchment on your work surface. Gather the curds and clumps using the sides of the parchment paper until you form a bit ball of dough.
- Divide the dough in half and shape each half into a log that is 1 ½ inch in diameter. Tightly wrap each log with parchment paper and chill for 2-3 hours. Or you can freeze for 2 months.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Working with one log at a time, and using a long sharp knife, slice the dough into ½ inch thick rounds. Arrange the rounds on the baking sheet, leaving about 1 inch between them (they won’t expand much).
- Bake for 15-18 minutes, rotating the baking sheets halfway through. The cookies will be ready when they look slightly golden. Let the cookies rest on the baking sheets for 5 minutes, then transfer to cooling racks.
- These cookies are best served within a week. Keep in a tightly closed container in a cool dry place.