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, cubed
- ½ cup (57 grams) shredded Gouda cheese
- ½ cup (57 grams) shredded extra-sharp white Cheddar cheese
- 1 tablespoon (2 grams) fresh thyme leaves
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon dry mustard
- â…› teaspoon smoked paprika
- â…› teaspoon ground black pepper
- 1½ 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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