KBB #30: Rosemary-Cheese Spritz

 Sebelumnya saya minta maaf nih sama temen2 KBB... postingan tantangan banyak yang tersimpan hanya dalam bentuk draft saja, tanpa sempat diedit dan diisi lagi. Dan banyak yang lupa menyimpan filenya dimana juga nih.. *tepok jidat*

Tantangan kukis kali ini sebetulnya simpel, membuat kukis. Yang membuat beda dengan resep-resep lainnya adalah pemakaian rosemary-nya.

Foto yang saya ambilpun ternyata betul-betul seadanya, itu juga yang membuat saya agak menunda-nunda untuk menyelesaikan laporan dalam blog ini :D

Rosemary-cheese Spritz 

1 cup (2 sticks) unsalted butter
1 teaspoon finely grated lemon zest
1 large egg yolk
6 tablespoons heavy cream
1 3/4 cups all-purpose flour
3/4 cup finely grated Pecorino cheese
1/2 cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine salt
Pinch freshly ground nutmeg

Special Equipment: Cookie Press

Directions
Bring all ingredients to room temperature.

Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.

Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.

Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.

Preheat oven to 325 degrees F.

Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.

Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie.

Membuatnya gampang kok seperti kukis yang lainnya. Tapi sebetulnya supaya lebih cantik hasilnya, pakailah cetakan cookie press. Sebetulnya sudah mengintip-ngintip yang jualan cookie press, atau pas jalan ke swalayan nengok-nengok ke bagian alat-alat rumah tangga siapa tahu ada nangkring di rak jualannya. Cuman emang belom jodoh mungkin yah, jadi sampai tantangan ini berakhir ngga nemu tuh si cetakan :D.

See?
The shape wasn't pretty enough ..  my friend's cookies were so beautiful.. You can see the round up HERE .
And my final photo for this challenge was embarrasing.. Took the picture at night, no daylight just from the lamp..

Done..! *fiiuuuhh...*