Yield: 3-4 dozen depending on how you slice it
2 1/2 c all-purpose flour
2 tsp minced, fresh rosemary
1 tsp salt
1/2 tsp white pepper or freshly ground black pepper
2 sticks, unsalted butter, cold, cut into cubes
1 c gruyere cheese, grated
1 c parmesan cheese, grated
|Rosemary Cheese Bites|
Pour in your flour mixture and process again until the ingredients come together and start to look like a coarse meal. Turn out the whole mixture onto a lightly floured surface and use your hands to bring it all together to form a ball. Divide the ball into two sections. Carefully, roll each section out to form a log about 1 1/2 inches in diameter and about 9-10 inches long. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to a day. Even better, bake one batch now and freeze the other batch of dough for up to 6 months and save for another day.
Preheat your oven to 350 degrees while your dough is chilling. Once properly chilled, take your log of dough and slice into 1/4 inch rounds. Place on cookie sheets lined with parchment paper or a silpat liner and bake for 14-16 minutes.