Savoury Three Cheese Cookies for SRC

I've developed a love/hate relationship with my Secret Recipe Club reveal each month. 

I love looking through my assigned blog, but hate having to pick only one recipe to feature, sigh.  Of course that hasn't stopped me from trying other recipes from the blog.   And I got some doozies this time.

My assigned blog this time was Hun... What's for Dinner  

Turns out that Cindy's a fellow Canuck.  OK,  I know I live in Florida, but I'm still a Canadian, and proud of it.     I'd never tried eating Tourtiere until I met a Mainiac a few years ago who introduced me to it.   And Larry makes a great one, but Cindy's recipe looks scrummy too.   And that Salmon Pie, well, I think it might be showing up at a Tapas Night this winter or maybe even Boat Club.   Of course I might just twiddle with it a little and make it more appetizer like. I also love fried pickles and will be trying this recipe out sometime.  And did I tell you about her Bacon Mozzarella Garlic Bread?

Like I said I have a love/hate relationship going these days.
So many recipes, so little time.



Since I get together with a group of ladies most Friday nights, I thought I would try this one out.
 Savoury Three Cheese Cookies.

And it didn't hurt that I already had all the ingredients.   Nothing like the motto from my old Girl Guide days, Be Prepared. 

Savoury Three Cheese Cookies
 1/2 cup of flour
1 tsp. of baking powder
1/4 tsp. of salt  (I didn't use the salt)
1/4 tsp. of ground black pepper
1/4 tsp. of paprika (I used about 1/2 tsp. of some Israeli Paprika a friend gifted me. 
1 cup of Philadelphia Cream Cheese, or one package
1 egg yolk
1 dash Franks Red Hot Sauce  (I actually used a few dashes)
1 cup  of grated sharp cheddar cheese  (I used a mixture of Sharp and CoJack cheese I had in the fridge)
1/2 cup  of grated Parmesan cheese
1/2 cup of walnuts, chopped fine
2 tbsp. of sun dried tomatoes, chopped

Preheat oven to 375°F. Line cookie sheets with silicone baking mats.  (I got these reusable parchment sheets and use them all the time.  I love them.) 

In the bowl of a stand mixer with the paddle attachment, beat Cream Cheese until smooth. Add egg yolk and hot sauce and beat until light and fluffy, scraping down the sides of the bowl once or twice. Thoroughly beat in cheddar and Parmesan cheeses.

  
With the mixer on low, add the flour, baking powder and spices then the walnuts and sun dried tomatoes. Mix until just combined.
  
Scoop 1 tablespoon mounds of dough onto cookie sheets, spacing at least an inch apart, using a scoop.
  Use a fork dipped in flour to press down the mounds, and you also get a cool look doing that as well.

  
 You can also make Thumbprint cookies, by dipping the bottom of a wooden spoon into flour and press an indentation into mound of dough. 
  
Bake until the tops are dry, edges are turning brown, about 12 to 15 minutes. Cool on a wire rack. 
  

To finish thumbprint cookies: Using a piping bag or a small spoon, fill the thumbprints with plain or flavoured cream cheese.

I think these would be wonderful as a Canape or nibble at a cocktail party,

or eaten with a bowl of tomato soup or chili. 

Heck with it, just eat them, out of hand.   I know I did.   And they were also a hit with the ladies at NPA.
A win win situation. 

 

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