Cheese Cookies

A perfect nibble with wine, surprisingly easy to make.

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What you need:
Flour, 3.5 oz (100g)
Any medium hard cheese, shredded or mushed, 5.3 oz (150g)
Butter, softened, 3 oz (80g)
Sugar, 1 tbs
1 Egg
Grated Parmigiano or Pecorino, 3 tbs
A handful of walnut
Two pinches of red chill pepper
Salt, pepper

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Do not worry about quantity measurement. More or less use of cheese does not screw up, I mean, it will be anyway cookies. However, the use of more cheese (up to 6 oz) of course makes the cookies more cheesy.

The recipe is very flexible, virtually you can use most kinds of cheese which is solid at room temperature but melt when heated. Gruyère, emmenthal, swiss, cheddar….you can use one of them, or in combination. I used shredded cheddar, mozzarella and brie this time.
Fresh cheeses such as riccota or cottage cheese are not good for this recipe because of their excess amount of moisture.

What to do:

1) Lightly roast and chop walnuts.

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2) Shred cheese. When you use soft ripened cheese such as camembert and brie, mush it.

3) Place softened butter in a large bowl and add cheese and sugar. Mix until combined with a fork.
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4) Drop an egg in, and mix.
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5) Through grated cheese, chill pepper, chopped walnuts in the bowl. Mix again.

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6) Sprinkle flour in the bowl and mix until it forms a big, heavy dough.

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7) Scoop one tablespoonful of dough onto a lightly greased baking pan. I like using a cookie scoop for this process.

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8) Preheat an oven to 360°F (180°C). Sprinkle salt and pepper all over, then bake 10-12 minutes.
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Alternatively, you can icebox it. On the lightly floured surface, shape the dough into a log and wrap it in plastic film. Let it rest in refrigerator for a few hours until firm.

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When firm, slice it and bake in the same fashion.
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These cookies can be stored in an air-tight container up to 5 days.

I have the recipe in Japanese, too.
塩味チーズクッキー

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