Rosemary, Red Pepper & Red Dragon Crisps
Adapted from Savory Red Dragon Cheese Cookies
with NV Pinot Noir '2015' Bottling
1 ½ cups Red Dragon cheese grated
1 cup (2 cubes) butter softened
⅓ cup parmesan
1 Tablespoon Dijon Mustard (We use Maille Dijon Originale)
¼ teaspoon salt
1 bunch of rosemary (1 needle per cookie)
Cream together butter, cheese & mustard. Add flour & salt gradually and stir until combined and dough begins to form into a ball.
Turn out onto a lightly floured surface and knead gently a few times.
Shape into logs about 1 ½ inches in diameter (or to desired diameter). Roll each in waxed paper and put in the freezer. Chill for about an hour.
Meanwhile, preheat oven to 325 degrees Fahrenheit.
Once they are well chilled, unwrap and slice into ⅛ to ¼ inch coins. If dough is still too soft to slice, return to freezer until ready.
Add each cookie with one needle of rosemary. Bake at 325 degrees Fahrenheit for 15 to 20 minutes or until lightly golden around edges.
Dough can be made and frozen for up to a few weeks.
Wrap a second time in plastic wrap to prevent freezer burn. Dough may need to rest outside the freezer for a bit before it can be sliced easily.