February 8, 2010
Cheddar and Dill Cornmeal Cookies
OK first before we talk about these savory cookies, I would be remiss if I didn't mention the snOMG, or the Snowpocalyse, or whatever cutesy name they are calling this monstrous blizzard that blew through here over the weekend! Cute names aside this was quite frankly one bitch of a storm! We ended up with 28.25 inches of snow and that my friends is a lot of snow!
We did a lot of shoveling and our neighbor thankfully plowed the rest of our long driveway for us. Best $20 I ever spent I'm telling you! (Other than perhaps the money I spent for my epidural when I had Alexis. That was fabulous and definitely money well spent!! ;oP)
The forecast is calling for anywhere from 8 to 16 additional inches of snow fall tomorrow into Wednesay. I guess this means there is more shoveling in my future. Oh well it's good exercise and I'm more than willing to give neighbor dude another $20 to plow the drive again!
Also on an unrelated note the camera fairy came to visit me and I am now back in the DSLR family! I got a Canon 7D and let me tell you this camera is awesome! I'm still figuring out the bells and whistles, but it's really nice to have that instant picture capability again. The no lag time is fabulous. I had forgotten how sweet it is! The snow picture above was taken with my new camera. I'm very pleased! I'm still figuring out the logistics for food photography, but that's to be expected.
Now let's talk some savory cookies!
For a while now I've been thinking about making a cookie, yet a savory bite, not a sweet cookie. I wanted something you could use with Hors d'oeuvres or something of that nature that was corn meal based. I was discussing on FaceBook baking something when the snow started and after a little conversation I decided that there was no time like the present to jump right in!
These cookies are crisp and surprising. The cheddar and dill go together perfectly and the cornmeal gives it an overall crispness that is very satisfying. As I mentioned above they are just perfect with Hors d'oeuvres or how about a savory soup? The possibilities are endless.
What You'll Need:
1 stick of butter (Note: You don't need to soften it, just use it right out of the fridge.)
2 teaspoons of dried dill
1 teaspoon of sea salt
2 cups of corn meal
2 cups of shredded cheddar (Note: You want to use cheese your shred yourself. Pre-shredded cheeses have weird stabilizers in them and I can't vouch for whether they would work with this or not.)
Preheat oven to 375 F.
Add butter, dill and salt to the bowl of your food processor and process until mixed:
Add eggs to the food processor and pulse until mixed:
Scrape egg/butter mixture into a large glass bowl and then stir in cornmeal and cheese:
The mixture will be crumbly.
Press dough into a ball:
Sprinkle a little cornmeal onto your counter and cut dough into four quarters:
Roll out each quarter out on the cornmealed counter and cut into 2 inch cookies. Place on a baking sheet that has been lined with a silicone baking sheet or parchment paper:
The dough will be crumbly as you roll it out so don't be surprised if you have to sort of push it back together from time to time.
Repeat process until you've used all your dough.
Bake cookies for 12-16 minutes or until golden brown:
Let cool and then serve.
Store in an airtight container.
Makes about 40 cookies.
Notes: I had intended to use rosemary and/or thyme, but I couldn't find my rosemary so I used dill instead. You could use a different cheese if you liked as well.
Posted by Dianne at February 8, 2010 2:26 PM
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These cookies look amazing!!!
Posted by: Shannon at February 9, 2010 11:38 AM
Posted by: Dianne at February 10, 2010 1:09 PM