I'm Obsessed with Savory Cookies

What do you do on a snowy Super Bowl Sunday in Chicago?

View from the 22nd floor

Watch CBS Sunday Morning.
Check.
Read the Sunday paper.
Check.
Work on the revision of your novel.
Check.
Take a nap.
Check.
Take extreme close-up of Sophie Tucker as she lays on your chest. 
Check.
Bake. 
Check. 



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. 

Appetizer Cookies

Handy dandy cheese-grating
attachment to my
immersible blender.

Makes about 3 dozen

2 cups all purpose flour

1 tsp kosher salt

1/8 tsp baking powder

Indulge

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.