KBB #30 : Rosemary-Cheese Spritz Cookies

Tepat sehari sebelum puasa, alhamdulillah selesai juga tugasku untuk tantangan Klub Berani Baking #30. Biasanya sih aku bikinnya di minggu ketiga. Tapi kali ini aku pengen bikin tugas ini segera sebelum puasa...malahan maunya  di awal awal bulan . Tapi apa daya, kejunya nggak pernah ada di toko. Hampir tiap hari aku cek. Barusan kemarin datang dan segera aku beli sebelum habis lagi. Maklum...saingan sama ibu ibu yang mau bikin kukis lebaran. Itupun di sini nggak pernah ada keju pecorino dan permesan. Jadinya aku pake keju edam aja semuanya. Tuk taburan pake keju cheddar dikit ^^

Alhamdulillah proses bikinnya lancar, hanya adonannya agak lembek. Susah nyetaknya menggunakan cookie press. Lengket lengket, nyangkut walhasil nggak mau keluar. Akhirnya aku tambahkan tepung secukupnya asal udah bisa dicetak dan bentuknya cantik.

Soal rasa, mungkin sebenarnya kukis ini enak sekali yaaaa...cuman menurutku dengan menggunakan 2 sdt rosemary baunya jadi dominan rosemary. Tetap ngeju, ada bau lemonnya dikit tapi rosemarynya kuat sekali. Atau apa baunya keras begitu karena aku menggunakan rosemary kering ya?? masalahnya di sini gak pernah ada rosemary segar...hiks

Tapi walaupun anak anak bilang kuenya baunya aneh...tetap aja mereka makan. Karena rasa kejunya membantu. Lha mau diapa...bumbu Itali kan bukan bumbu sehari hari kita, kecuali  oregano dan basil. Itupun dipakai hanya tuk bikin pizza dan pasta...jadi kami belum  terbiasa dengan bau rosemary yang kuat!

Rosemary-Cheese Spritz Cookies From Food Network Kitchens


Ingredients :

 - 1 cup (2 sticks) unsalted butter

- 1 teaspoon finely grated lemon zest

- 1 large egg yolk

- 6 tablespoons heavy cream

- 1 3/4 cups all-purpose flour

- 3/4 cup finely grated Pecorino cheese (I used edam cheese)

- 1/2 cup finely grated Parmesan cheese (I used edam cheese)

- 1 tablespoon sugar

- 2 teaspoons minced fresh rosemary leaves (I used dried rosemary)

- 1 teaspoons fine salt

- Pinch freshly ground nutmeg

Special Equipment: Cookie Press

Directions :

1. Bring all ingredients to room temperature.
2. 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.
3. 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.
4. 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.
5. Preheat oven to 325 degrees F.
6. Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. 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.