Step aside, dinner rolls — there’s a new side dish taking over the supper table. Savory cookies, which consist of ingredients such as cheese, piquant spices, olives, and ham, are a delicious replacement for bread, rolls, and biscuits. From Ham and Gruyère Thumbprints to Kalamata Olive Savory Shortbread, these 5 cookie recipes are the perfect complement to your meat entrées, vegetable sides, and pasta dishes. After preparing a batch of savory cookies, you’ll never want to serve another drab dinner roll again!
1. Savory Black Pepper-Parmesan Cookies
Hard-boiled egg yolks make Bon Appétit’s Savory Black Pepper-Parmesan Cookies unbelievably tender. The recipe yields about 6 dozen cookies. We suggest pairing them with Food.com’s Snappy Parmesan and Pepper Chicken Cutlets.
- 2 large egg yolks, hard-boiled
- 2 cups all-purpose flour
- 1 cup finely grated Parmesan
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¾ cup (1½ sticks) unsalted butter, chilled, cut into pieces
- 2 tablespoons heavy cream
Directions: Preheat oven to 350 degrees Fahrenheit. Press egg yolks through a fine-mesh sieve into a food processor. Pulse with flour, Parmesan, salt, and pepper. Add butter and pulse until the texture of coarse meal. Drizzle in heavy cream and pulse just until dough forms a ball. Roll out between 2 sheets of parchment paper until ⅛-inch thick. Transfer dough with parchment to a baking sheet and freeze 10 minutes. Remove top sheet of parchment and bake 10 minutes; remove from oven, cut into 1½-inch diamonds, and bake until golden brown, 18 to 20 minutes longer. Transfer baking sheet to a wire rack; let cool.
2. Rosemary-Cheese Spritz Cookies
You’ll need a cookie press to prepare Food Network’s cookies, which get their savory flavors from a combination of lemon zest, cheese, nutmeg, and rosemary. If you’d like to freeze them, press the cookies into their desired shapes on a cookie sheet and freeze. Then transfer them to a frozen bag, seal, and keep frozen for up to one month. When you’re ready to bake, place them back on a cookie sheet and bake for 25 minutes. The recipe yields about 4 dozen cookies.
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon finely grated lemon zest
- 1 large egg yolk
- 6 tablespoons heavy cream
- 1¾ cups all-purpose flour
- ¾ cup finely grated Pecorino cheese
- ½ cup finely grated Parmesan cheese
- 1 tablespoon sugar
- 2 teaspoons minced fresh rosemary leaves
- 1 teaspoons fine salt
- Pinch freshly ground nutmeg
Directions: Preheat oven to 325 degrees Fahrenheit. 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, ¼ 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 and press cookies onto ungreased baking sheets. Leave about 1 inch between cookies. Sprinkle with the remaining ¼ cup Parmesan and refrigerate cookies for 20 minutes. 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 one month.
3. Ham and Gruyère Thumbprints
Martha Stewart presents the perfect side for your next ham dinner. Pepper, ham, and shredded cheese create the base for these cookies, while a cube of Gruyère cheese gives them a warm and gooey center. This recipe, which yields 3 dozen cookies, tastes best served warm.
- ½ cup (1 stick) unsalted butter, cut into large pieces
- ½ teaspoon coarse salt
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- ½ teaspoon freshly ground pepper
- ½ cup finely chopped or ground Black Forest ham
- 1 cup finely shredded Gruyère cheese, plus 36 (½ inch) cubes for centers
Directions: Preheat oven to 400 degrees Fahrenheit. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the sides of the pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes. Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes.
Stir in pepper, ham, and shredded cheese. Spoon dough into a pastry bag fitted with a ½-inch star tip. On baking sheets lined with nonstick baking mats or parchment paper, pipe rosettes 2 inches apart. Make a deep indentation at the center of each with your thumb. Bake, rotating sheets halfway through, until crisp and golden, 25 to 30 minutes. Remove from oven; press a cheese cube in each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.
4. Kalamata Olive Savory Shortbread
Kalamata olives give Raspberri Cupcakes’ buttery shortbread cookies a wonderfully unique and mild flavor. Just as you’d serve butter with your dinner rolls, we suggest serving your shortbread with a side of brie or a mild cheese spread. The recipe yields about 60 servings.
- ⅓ cup well-drained, pitted, and finely diced kalamata olives
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons freshly cracked black pepper
- 2 sticks unsalted butter, softened
- 4 tablespoons white sugar
- 1 large egg yolk
Directions: Preheat oven to 350 degrees Fahrenheit. Sift flour, baking soda, and salt into a medium bowl, mix in pepper, and set aside. Beat butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 3 minutes. Add egg yolk and beat to combine, scraping sides and bottom of the bowl to ensure it mixes evenly. Beat in dry ingredients at a medium-low speed and then fold in chopped olives. The dough should be fairly easy to handle, but if it’s a little sticky, dust hands with flour before handling. Turn out mixture on to a lightly floured surface and pat dough to bring it together.
Split into 2 and roll them both into logs. Wrap well in cling film and refrigerate for at least an hour. You can refrigerate this dough for up to a week, or freeze it for up to a month. Line 2 baking sheets with baking paper. Take dough out of fridge and unwrap. Use a sharp knife to cut rounds. Place cut dough on prepared baking sheets; keep prepared sheets chilled while you cut the remaining dough and while you are baking the other trays. Bake for 10 to 12 minutes or until the edges turn golden brown. Leave on the tray for 5 minutes to cool and then gently transfer to a wire rack to cool completely.
They can be stored in an airtight container for several days. Line 2 baking sheets with baking paper. Take dough out of fridge and unwrap. Use a sharp knife to cut rounds. Place cut dough on prepared baking sheets; keep prepared sheets chilled while you cut the remaining dough and while you are baking the other trays. Bake for 10 to 12 minutes or until the edges turn golden brown. Leave on the tray for 5 minutes to cool and then gently transfer to a wire rack to cool completely. They can be stored in an airtight container for several days.
5. Asiago Lemon Thyme Shortbread
Satisfy savory cookie cravings with The View From Great Island’s recipe, which was adapted from Ina Garten. To prepare these easy-to-make shortbread cookies, mix together your ingredients using a food processor or your hands; allow the dough to chill for an hour, form into rounds, and then bake. Make sure you don’t over-bake these cookies; you want them to remain fairly pale, or they’ll become overly crispy.
- 1 stick butter, cut in pieces
- 1 cup finely shredded Asiago or Parmesan cheese
- Zest of 1 lemon
- 1¼ cups all-purpose flour
- 2 tablespoons fresh thyme leaves
- ½ teaspoon salt
- Cracked pepper, to taste
Directions: Preheat the oven to 350 degrees Fahrenheit. If using a food processor, place ingredients in the bow of the processor and pulse until the dough begins to come together. Don’t over-process the dough. If using your hands, put everything in a bowl and massage until the dough starts to form and holds together. Turn out the dough onto a board and form it into a 9-inch log. Wrap the dough in plastic wrap and chill for an hour or longer, or freeze. When you are ready to bake, use a sharp knife to slice rounds. Arrange the slices on a parchment paper-lined baking sheet and bake for about 15 to 18 minutes.