I made these cookies a few days ago using the recipe for savory cheese cookies from my friend Nur’s newly launched blog in Turkish. I posted the picture on AZ Cookbook’s facebook page, bragging about my accomplishment. Requests for the recipe ensued soon after, which was expected, I think, not because the picture was grand (you see the same picture here), but because “cheese” in the name of the cookies made everyone wonder how they taste. Cheeeeeese, hmmmmmm. I would have wondered, too. You can enjoy these delicious savory treats with a cup of hot sweetened tea, with a glass of cold milk, or just plain. Good all the way. Nur, thank you for the recipe!
Makes about 40 cookies
3 cups (or more, as needed) all-purpose flour
1 teaspoon salt
8.8 oz (250 g) unsalted butter, softened at room temperature (do not heat and melt!)
6 heaped tablespoons grated Mozzarella cheese
1 egg white
1 egg yolk (or 2, if small)
First, prepare the dough. In a large mixing bowl, combine 3 cups flour, salt, butter, cheese, and egg white. Mix with your hand, then knead, adding more flour, if necessary. Take care not to add too much flour or the dough will be tough. It should be pleasant to touch, elastic, but not sticky.
Divide the dough into 2 balls. Cover them with a kitchen towel and let rest for about 10 minutes.
Meanwhile, preheat the oven to 350ºF (175ºC). Line 2 large baking sheets with parchment paper.
Working with one ball at a time, roll the dough into a 1/3-inch (8-mm)-thick circle or square. Using cookie cutters, cut into shapes of your choice. Arrange the cookies on the baking sheets. Brush the tops with the egg yolk and sprinkle with some paprika.
Bake about 30 minutes, or until light golden. Allow to cool completely before serving.