How to Make Goat Cheese Cookies
Combine the goat cheese, garlic, lemon zest, rosemary, salt and pepper in a mixing bowl.,Add the butter and beat until the butter is well combined.,Add 1/3 of the flour to the mix, mixing well at low speed until it’s well combined.,Continue adding...
Step-by-Step Guide
-
Step 1: Combine the goat cheese
Use either a handheld mixer or a stand mixer with a paddle attachment, and set the mixer to medium speed.,,,,, Dump the dough out onto the work surface., The logs should be about 6” (15 centimeters) long and about 1-1/2” (3 cm) in diameter., This will help the logs to set in the refrigerator., Alternatively, you can place the logs into the freezer and chill them for about 30 minutes.,,,,, Leave 2” (5 cm) of space around each cookie.,,,, -
Step 2: garlic
-
Step 3: lemon zest
-
Step 4: rosemary
-
Step 5: salt and pepper in a mixing bowl.
-
Step 6: Add the butter and beat until the butter is well combined.
-
Step 7: Add 1/3 of the flour to the mix
-
Step 8: mixing well at low speed until it’s well combined.
-
Step 9: Continue adding the flour in 1/3-batches until you’ve incorporated all of it into the batter.
-
Step 10: Fold in the walnuts using a flat plastic spatula.
-
Step 11: Sprinkle flour onto a work surface.
-
Step 12: Divide the dough into two logs.
-
Step 13: Wrap the logs tightly in plastic wrap
-
Step 14: twisting the ends tightly.
-
Step 15: Place the logs into the refrigerator and chill them for 2 hours.
-
Step 16: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
-
Step 17: Remove the logs from the refrigerator or freezer and unwrap them.
-
Step 18: Place the blade of a chef’s knife 1/4” (6 mm) from the end of one log and gently push down to slice off a cookie.
-
Step 19: Place the cookie on the baking sheet.
-
Step 20: Continue slicing the cookies
-
Step 21: making sure to maintain at least a 1/4” (6 mm) thickness for each cookie.
-
Step 22: Crumble the additional goat cheese over the top of the cookies.
-
Step 23: Bake the cookies for 14 to 16 minutes
-
Step 24: or until the cookies are lightly browned around the edges.
-
Step 25: Cool the cookies completely on the baking sheet.
-
Step 26: Serve the cookies with a glass of chilled sauvignon blanc.
Detailed Guide
Use either a handheld mixer or a stand mixer with a paddle attachment, and set the mixer to medium speed.,,,,, Dump the dough out onto the work surface., The logs should be about 6” (15 centimeters) long and about 1-1/2” (3 cm) in diameter., This will help the logs to set in the refrigerator., Alternatively, you can place the logs into the freezer and chill them for about 30 minutes.,,,,, Leave 2” (5 cm) of space around each cookie.,,,,
About the Author
Kyle Castillo
Brings years of experience writing about DIY projects and related subjects.
Rate This Guide
How helpful was this guide? Click to rate: