KBB30 – Rosemary Cheese Spritz Cookies

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Hmm…. Mengerjakan tantangan kali ini benar-benar last minute deh ngerjainnya. Maklum bulan yang harus dikerjakan, jadi tertunda terus deh bakingnya.
Enaknya tantangan kali ini, dikerjakan di bulan puasa, jadi lumayan bisa buat nyicil kue kering lebaran. Uniknya pakai cookie press, cetakan cookie yang tinggal dipompa itu. Aku pakai cookie press ibunda jaman baheula. Dulu suka melihat beliau bikin kue kering lebaran, enak dan praktis nge-press nya. Adonan turun sendiri dan langsung rapi. Tapi kali ini aku buat kok agak ribet ya. Kemungkinan karena ada daun rosemary nya yang kadang-kadang bikin macet nozzle cetakannya. Juga parutan keju edam yang agak kasar.
Hasil secara umum… puassss… Tapi agak keasinan dikit nih, hehe… Ternyata aku lupa menghilangkan garam di resep, padahal aku pakai keju edam sebagai pengganti Pecorino cheese nya.

Rosemary-Cheese Spritz Cookies From Food Network Kitchens

Ingredients

1 cup (2 sticks) unsalted butter – aku pakai 227 gram unsalted butter
1 teaspoon finely grated lemon zest
1 large egg yolk
6 tablespoons heavy cream – aku pakai 90 gram UHT Whipping cream
1 3/4 cups all-purpose flour – aku pakai 220 gram terigu protein sedang
3/4 cup finely grated Pecorino cheese – aku pakai 100 gram keju edam
1/2 cup finely grated Parmesan cheese – aku pakai 100 gram parmesan
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine salt
Pinch freshly ground nutmeg – aku pakai 50 gram almond diblender halus

Special Equipment: Cookie Press

Directions
Bring all ingredients to room temperature.

Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.

Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.

Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook’s note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.

Preheat oven to 325 degrees F. (aku pakai suhu 160 derajat Celcius)

Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes (aku: 20 menit). Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Cook’s Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.

Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie.

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