No one can resist the smell of these
cookies, and you yourself will be tempted to steal one from the oven.
The creator of the recipe suggests switching out the dried tomatoes for
paprika if you don’t like tomatoes. The added parmesan gives this
delightful dessert a savory taste that makes this a unique cookie.
Ingredients:
Butter - 1.5 sticks (softened and cubed)
Parmesan cheese - 2 cups
Sun-dried tomatoes - 2 tbsp. (finely diced)
Flour - 1 2/3 cup
Salt - 1 tsp.
Black pepper - 1 tsp.
Baking powder - 1 tsp.
Egg - 1 (beaten)
Sesame seeds - 3/4 cup
Nigella seeds - 1/4 cup
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
Preparation:
Place the parmesan and butter in a mixer with a guitar hook and mix
until they are combined.
Add the sun-dried tomatoes and mix again.
Mix together the flour, salt, black pepper, and baking powder, add
them to the cheese mixture and mix again until all the ingredients are
combined.
Remove the dough and knead it with your hands so that it becomes
uniform. Divide the dough into 3 pieces and make a log from each part.
Now, preheat your oven to 375°F (170°C).
Wrap the logs in plastic
wrap and place in the freezer to cool for 15-20 minutes.
Remove the logs brush them in the egg, and roll them in sesame and
nigella Then cut the logs into 1/2 inch slices.
Place the cookies on a
tray with baking paper and bake for about 30 minutes, until the cookies
turn golden.
Cool well and store outside of the refrigerator in a sealed
box for up to two to three days.
Chef's Tip:
If you can't fund nigella seeds, also referred to as black cumin, use
black sesame.
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