Savoury spritz cookies are a lovely addition to a plate of appetizer treats, like olives, sausage bites, and vegetable sticks. The oregano in these makes them a delicious accompaniment for tomato soup or ministrone.
Preheat the oven to 350°F
With a paring knife, cut 8 ounces of Monterey Jack cheese into finger-sized strips. Place in the freezer for half an hour. When ready to grate the cheese, stand the fingers in the food processor tube, with a fine grater in place, and procede. Remove the grater attachment and add the paddle. Leave this to warm up for ten or fifteen minutes.
NOTE: This cheese can be too soft to grate unless it is extremely cold. Pregrated cheese is often coated to keep the pieces apart. We want it to cream with butter.
Cream ½ cup of butter with the grated cheese until a smooth consistency is reached.
Add the flour and suggested spices or spices of your choice. Blend.
1½ cups of all-purpose flour
½ teaspoon of salt
A pinch of cayenne pepper
A pinch of black pepper
A pinch of garlic powder, optional
¼ teaspoon of oregano
Add the yolk of an egg, and blend until dough holds together.
Shape the dough in logs to fit into the cookie press of your choice.
Using desired disk, press shapes onto ungreased cookie sheet.
Bake 10 to 15 minutes (12 minutes in my oven), or until golden brown. Cool for 2 minutes on rack. Remove from pan, and continue cooling.
This recipe works best if you roll the dough into logs to fit your cookie press then let it rest for a while. You will have more success with the simplest shapes. Get to know your cookie press. Every press has its own quirks.
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