Made these for a party recently and they were well received. Try them out!
- 2 cups flour
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 cup unsalted butter at room temp
- 1 cup grated smoked gouda
- 1 cup grated parmesan
- 1 sprig fresh rosemary chopped
- 2 leaves sage chopped
- 2 tbsp fresh chives chopped
- 10 strips bacon cooked
- 2 tbsp apricot preserves
- 1/2 cup cream cheese
- dash of milk
Yields about 30 cookies
Sift flour, salt, cayenne, and black pepper together in a large mixing bowl. Add butter, gouda, parmesan, and herbs. Mix well.
Place dough on a sheet of plastic wrap and roll out into a 2 inch wide log. Wrap and refrigerate for about an hour.
Place cooked bacon and preserves into a food processor until smooth. Place in piping bag until ready to top cookies. Beat cream cheese and a dash of milk together until smooth. Place in piping bag as well.
Once the dough is chilled unwrap and slice about 1/4 inch thick cookies. Place cookies on a baking sheet and press thumb into the middle to create a small well for the cheese. Pipe the cream cheese onto each cookie. Bake for 10 to 12 mins at 400 degrees F.
Once the cookies are done, place them on a wire rack to cool. Pipe a dollop of bacon jam onto each cookie. Sprinkle with paprika and serve.
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