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Rosemary Cheese Stars

December 1, 2012 by

I love getting mail this time of year! I set aside my usual hopes of getting that letter from Ed McMahon that we have won the Sweepstakes that will pay all the bills that seem to come instead and revel in all the precious Christmas cards that we receive.  But before our mailbox gets flooded with all the adorable pictures of our friends and family, one of my very favorite pieces of mail arrives!!! – my Southern Living Christmas Magazine!!!! It only take a short while before I grab my apron and get to cooking up their delicious recipes of sweets and treats.

I baked sweet after sweet last Christmas until (if it’s even possible) I was a bit sick of them, so this year I decided I wanted to go a more savory route with the goodies from my kitchen that will go to friends, neighbors and coworkers.  The Cheese Straw Article stood right out and before I could even get through the article I made my way into the kitchen and got to baking.  I didn’t quite have all the ingredients to follow any one of their recipes exactly, so I improvised just a bit and am pretty pleased with the end result.   I think everyone will enjoy them if I can keep my  hands off them!

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Rosemary Cheese Stars

Serving Size: About 3 dozen using 2 inch star cookie cutter

Ingredients

  • 2 cups mild shredded cheddar cheese
  • 1/2 cup shredded mozarella cheese
  • 1/2 cup butter, softened
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons heavy cream
  • 2 tablespoons fresh rosemary, chopped
  • 1 1/2 cups all purpose flour, sifted

Instructions

  1. In a stand mixer, beat cheese, butter, heavy cream and salt at medium speed with your paddle attachment.
  2. Add sifted flour and rosemary in 1/2 cup increments and mix until combined. Mixture will be crumbly, so tightly pack crumbles and work into a ball.
  3. Turn out dough onto a floured surface and roll to 1/8 - 1/4 inch thickness. Cut with star cookie cutter of desired size.
  4. Place on parchment paper lined cookie sheet and bake at 350 degrees F for about 11-12 minutes. Cool on cookie sheet on wire rack for 30 minutes.

Notes

Adapted from Southern Living Basic Cheese Straw Dough from December 2012 issue Volume 47 Issue 12

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Filed Under: Amuse Bouche, Food, Happy Holidays, Recipe Index

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