So, I know that you’re probably spending a lot of time thinking about your New Year’s Resolutions. Or how to avoid a hangover or whatever. I mean, I get that. I’m not going to try and discredit you for that, either. I don’t know your life or your heart.
We all have our loves/priorities.
But for a second, think about something more important. Cheese Cookies.
D, my grandpa, was famous for these. Every holiday season, he would pack a little cookie tin full of these, layered in wax paper. Cause how is that not precious and adorable?
Translation, these are my favorite. Mostly because of my grandpa but mostly because of cheese.
D’s Cheese Cookies
1 pound Sharp Cheddar Cheese
1 Stick of Butter, room temperature
1½ Cup Flour
Dash of Salt
Red Pepper, to taste
First of all, don’t be lazy. Buy the cheddar cheese in the block and shred it yourself. You can use the “shredding” attachment on a food processor but if you buy the shredded, bagged cheese for this, D is going to come haunt your dreams with Spam and cold hotdog weenies. And then you’ll REALLY be sorry.
In a mixer (preferably a stand mixer), mix the flour with the red pepper so that it is dispersed evenly. Add the butter and cheese and mix until it is thoroughly combined and begins to form a big ball.
Very importantly, let the dough rest in the fridge for at least an hour.
If you skip this step, your cookies are going to “melt” when you bake them and then you’re going to feel like a loser that everyone makes fun of on the playground. Who wants that for their life?
Roll the dough into (approximately) 1 inch size balls and bake for 10-15 minutes at 400 degrees.
Let them cool for about 5 minutes and transfer them to paper towels to cool completely (and drain a little oil).