|View from the 22nd floor|
Read the Sunday paper.
Work on the revision of your novel.
Take a nap.
Take extreme close-up of Sophie Tucker as she lays on your chest.
I'm obsessed with appetizer cookies. A couple weeks ago I made cheddar thumbprints with roasted onion and garlic jam (yum). Last week I made jalapeno cheddar cookies. Today I made appetizer cookies with red pepper flakes and Piave Vecchio cheese. They are all delicious - a perfect accompaniment for soup or chili or a nice cold Guinness.
|Handy dandy cheese-grating |
attachment to my
Makes about 3 dozen
2 cups all purpose flour
1 tsp kosher salt
1/8 tsp baking powder
1 ¾ sticks cold unsalted butter, ½” dice
5 oz. cheese, grated - sharp cheddar or any firm, strong cheese - I used Piave Vecchio and they were delicious
1 T chili powder
3 T ice water
1 egg beaten with 1 T milk for egg wash
Fleur de sel
- Put flour, salt and baking powder in a food processor with the steel blade. Pulse to mix.
- Add butter and pulse until it resembles coarse meal.
- Add cheese, jalapeno and chili powder and pulse again.
- With processor running, add ice water all at once.
- Continue pulsing until the mixture begins to form a ball.
- Dump dough onto a floured board and roll into a 14” log.
- Wrap in plastic and refrigerate for at least 1 hour.
- When ready to bake, preheat oven to 400 degrees.
- Line a sheet pan with parchment paper.
- Cut dough into 3/8” thick slices. Put on sheet pan, brush with egg wash and sprinkle with fleur de sel.
- Bake for 12-15 minutes, until golden brown.
- Unbaked rolls keep for 2 weeks in the fridge and up to 6 months in the freezer. Defrost before baking.