DirectionsStep1Shred the cheddar cheese using a grater (large grater holes are ideal).Step2Place the butter, shredded cheese, black pepper, salt and thyme in a bowl and mix with a hand-held beater on medium speed. Mix for a few minutes until the butter is creamy and the cheese gets mixed in with …Step3Add the flour, and mix on low speed until the flour forms wet clumps (and there are no dry spots in the dough).Step4Bring the dough together to form a dough ball. Knead it a little if needed (to bring it together). But don't knead too much.Step5Form an evenly shaped dough log that's about 6-7 inches long. Wrap it in plastic wrap. Knot the two ends to form a tightly wrapped dough “sausage”. Refrigerate until the dough has chilled - about 30 min to 1 h…Step6When you're ready to bake - remove the log from the fridge (or freezer). If the dough is too hard to cut through, let it thaw a little (so that it's still chilled, but easier to cut). Unwrap the dough when you’re ready to slice it.Step7With a sharp knife, cut 1⁄4 inch thick discs from the dough log. Use your fingers to shape the cookies into nice round shapes, if they lose their shape a bit.Step8Place the sliced cookies on a parchment paper-lined baking tray and let the tray chill in the fridge for at least 30 minutes.Step9Preheat oven to 350°F. Line a half sheet pan with parchment paper.Step10Place the chilled cheese cookies on the parchment paper-lined half sheet pan, with about an inch of space between each cookie.Step11Bake in preheated oven for 10 - 12 minutes for a soft cheese cookie - remove the cookies from the oven when the bottom edges of the cookie are starting to color.Step12Bake for 15 - 20 minutes for a crispy cheese cookie - remove from the oven when the cookies start turning golden in color on top.Step13Remove the cookies from the oven and let them cool for a few minutes. Transfer the cookies to a wire rack and let them cool completely. Repeat with the remaining sliced cookies (make sure the half sheet pan is a…Step14Place the cooled cookies in an air-tight container for up to 4 days. OR wrap them in plastic wrap, and then in foil, and store in a freezer bag in the freezer for up to 1 month.Step15Serve at room temperatureIngredientsIngredients6 ouncesGood Quality White Cheddar Cheese (from a block, not pre-shredded)4 ouncesUnsalted Butter (1/2 cup, 115 g softened)2 teaspoonsCracked Black Pepper (coarsely ground black pepper)1 ½ tablespoonsFresh Thyme Leaves (or 1 heaped tsp of dried thyme)½ teaspoonSea Salt (cheddar cheese is salty too, so add more salt only if you 're using a different cheese)5.3 ouncesAP Flour (about 1 1/4 cup AP flour, spooned and leveled, 150 g)NutritionalNutritional88 Calories7 gTotal Fat20 mgCholesterol5 gCarbohydrate106 mgSodium2 gProteinFrom theflavorbender.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Thyme and Cheddar Cheese Cookies
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WebNov 30, 2021 · Instructions. Pulse the cheese, flour, thyme, black pepper, and salt in the bowl of a food processor fitted with the blade attachment, about 25-30 seconds until the …
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WebDec 21, 2020 · Preheat the oven to 350 F and line a baking sheet with parchment paper. Lightly flour a surface and roll out one of the discs of …
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WebJan 27, 2024 · 2. Mix the ingredients. In a stand mixer fitted with a paddle attachment, combine softened butter, cheddar cheese, thyme, salt, and peppercorns. Mix until all …
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WebJan 20, 2021 · To make the cookie dough, start by shredding cheddar cheese and combining it with butter, flour and seasoning with thyme, salt and pepper. Bring the …
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WebJan 6, 2024 · Best Low Saturated Fat Cheeses. A poll of 8,815 American adults revealed the most and least popular cheeses in the United States. The following shows the percentage of people who favored which …
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WebDec 12, 2021 · Preheat the oven on 350℉/175℃. Sift the flour into a bowl and mix in the seasoning blend. Add ¼ of the flour at a time to the cheese mixture and blend on low speed until incorporated. Repeat until all the …
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WebNov 20, 2023 · 6 oz good quality white cheddar cheese from a block, not pre-shredded ½ cup unsalted butter, softened 2 tsp cracked black pepper (coarsely ground) 1 ½ tbsp …
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WebJun 21, 2020 · Shape the dough into disk, wrap in waxed paper, and chill at least 30 minutes or overnight. Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment …
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WebThyme And Cheddar Cheese Cookies With White Cheddar Cheese, Unsalted Butter, Coarsely Ground Black Pepper, Fresh Thyme Leaves, Cheddar Cheese, Ap Flour
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WebFeb 13, 2017 · cheddar: 30 mg: 6 g You may also try blending 4 tablespoons of softened non-hydrogenated margarine with a cup of low-fat cottage cheese (dry and unsalted) to …
WebShred the cheddar cheese using large holes on grater. Place all ingredients in bowl of mixer and blend on low speed for 1 minute. Increase speed to medium and continue to …
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WebMake the dough. Step 1: Use a food processor to blend ½ cup (113g) chilled butter, 1 ½ cups (180g) all purpose (plain) or cake flour, and 1 ½ cups (150g) shredded (grated) cheddar cheese. Step 2: Optional: You can …
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WebDec 18, 2012 · Instructions. Preheat oven to 350 degrees. Combine all ingredients making sure butter is distributed evenly. Roll int balls then lightly fork press them. Bake until …
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WebDec 6, 2022 · Go to Recipe. 7. Olive Oil Lemon Cookies with Herbs. These olive oil lemon cookies will satisfy any sweet tooth. Olive oil gives these cookies a soft, chewy texture …
WebFeb 9, 2024 · Instructions. In a bowl, add shredded cheese, butter, sugar, rosemary, pepper and salt. Beat with an electric mixer until creamy, about 2 minutes. Add flour and mix until combined. Transfer to a work surface …
WebMay 8, 2024 · Instructions. Beat the butter in a bowl (or electric stand mixer) to soften. Add both cheeses, the herbs and the salt and mix until blended. Add in the egg and beat until smooth. Tip in half the flour and mix until it …