Savory Red Dragon Cheese Cookies
Excellent with the Le Cuvier 2009 Syrah
1 ½ c. Red Dragon Cheese grated
1 Tbsp. Dijon mustard
1 c. (2 cubes) butter softened
½ tsp. salt
1/3 c. grated parmesan
3 c. flour
Cream together butter, cheeses, & 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 up in waxed paper and put in the freezer. Chill for about an hour.
Once they are well chilled, unwrap and slice into 1/8- to ¼-inch coins. If dough is still too soft to slice, return to freezer until ready. Bake at 325 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 is able to be sliced easily.