-first tasted these scrumptious little savory cookies at a wine tasting, used to clear your palate for the next wine. While I think they are way too favorful to use as a palette cleanse, they are perfect for tapas and cocktail parties.
– 1 cup all-purpose flour
– ½ tsp baking powder
– ½ tsp salt
– cracked or coarse ground black pepper, (add just until you can see black specks lightly throughout the dough)
– 1/2 cup cold butter, cut into small pieces
– 2 cups grated cheddar cheese
– 3 to 4 tbsp ice-cold Blush red wine
Put everything into a food processor and pulse until the dough clumped together (or stand mixer)
Take the dough out and lay on a working space, shape into a log with about 2″ in diameter, wrap with a plastic cling wrap and refrigerate for one night.
Preheat oven to 400F, slice the log, each 1/4 inch thick, this yields a softer bite, or thinner if you want it crispier. Lay the sliced dough on a lightly greased or parchment paper lined baking sheet, bake for about 10-15 minutes (or until slightly golden), cool on wire rack. Although it keeps well, I think they taste the best when freshly baked, so just bake a small batch for each serving.
White Wine, Cayenne & Gruyere Wine Cookies
Change the red wine to Chardonnay, the black pepper to cayenne and the cheddar cheese to gruyere cheese,