Savory Basil Slice-and-Bakes

Basil Cookies
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/15680_basil_cookies_w_surgar_a.jpg?w=100
  • Yield: 6
  • Prep: 10 mins
  • Cook: 18 mins

If you like pesto, you'll love these savory wafers that contain the same ingredients. Perfect for parties.

Ingredients

2cups all-purpose flour
1/2teaspoon coarsely ground black pepper
1/2teaspoon cayenne pepper
1/2teaspoon salt
1/2cup grated Parmigiano Reggiano cheese
1cup (2 sticks) butter
1package (8-ounce) cream cheese
1/4cup prepared pesto
1/4cup fresh basil leaves, finely chopped
1cup chopped walnuts, chopped almonds or whole pine nuts
Kosher salt (optional)

Instructions

  1. Sift together flour, peppers and salt. Stir in cheese.
  2. Combine butter and cream cheese; using a mixer, beat until well combined. Add pesto and mix well.
  3. Add flour mixture, basil leaves and nuts. Mix well.
  4. Divide dough in half and roll into logs 1 1/2 inches in diameter. Roll each log in kosher salt, if using. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
  5. Preheat oven to 350F.
  6. Slice dough 1/4-inch thick. Place on ungreased cookie sheets. Bake 18 to 20 minutes, until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month.

Recipe by Charmian Christie.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 60
  • Fat 5g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1.5g
  • Cholesterol 10mg
  • Sodium 65mg
  • Potassium 20mg
  • Carbohydrate 3g
  • Fiber 0g
  • Sugars 0g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%
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