Queso cookies are a revelation. A savory bite made of butter, cheese, and flour, they crumble and melt at the same time and prove dangerously addictive. After making the original, which uses cheddar, jalapenos, and cayenne for flavor, I started to experiment with my own combinations. Leaning towards Italian cooking, I made asiago & oregano cookies and then pecorino & rosemary, and both came out beautifully. Recipes for each follow, and unlike biscuits, they’re a snap to make.
Italian Cheese Cookies, adapted from The Homesick Texan’s Queso Cookies
1 c unsalted butter, softened (2 sticks)
2 c grated asiago (8 oz)
2 c all-purpose flour (Pilsbury’s is the fluffiest)
1 tbsp dried oregano
1/2 tsp salt
1/4 tsp nutmeg
(For the percorino/rosemary version, substitute pecornio for asiago, 2 tbsp of fresh rosemary for the oregano, and remove the salt.)
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix the butter and cheese together with a fork. In a separate bowl, mix the flour and spices. Add the flour mixture to the butter and cheese, and use your hands to combine until the dough forms a round ball. Take a pinch of the dough at a time, shaping it into marble size and place it on the sheet. Press with a fork.
Bake for 20 minutes. Cool on a baking rack and then serve. Cookies will last for a week in an airtight container.
