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Cheese cookies with paprika

Author
Cookinero 17 Nov 2022
15910
Cheese cookies with paprika

For lovers of spicy savory pastries, cookies from curd dough.

How to cook Cheese cookies with paprika

Step 1

Cheese cookies with paprika

From flour, baking powder, cottage cheese, coriander and whipped butter, knead the dough, roll into a ball and put in the refrigerator for 30 minutes.

Step 2

Cheese cookies with paprika

Roll out the dough to a thickness of 0.5 cm, sprinkle with paprika, fold and roll out again. Repeat 2-3 times.

Step 3

Cheese cookies with paprika

Cut into squares and place on a parchment-lined baking sheet. Lubricate with egg yolk, whipped with milk, sprinkle with cheese.

Step 4

Cheese cookies with paprika

Bake at 220 degrees for 15 minutes. Enjoy your meal!

Cheese cookies with paprika - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace cottage cheese with ricotta or cream cheese for a similar texture. Just ensure the cheese is well-drained to avoid excess moisture in the dough.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 2 months.
Absolutely! Substitute the regular flour with a gluten-free flour blend. Add 1/2 tsp xanthan gum if your blend doesn't include it to help bind the dough.
Try smoked paprika for a deeper flavor, or use chili powder, garlic powder, or dried herbs like thyme or rosemary for a different taste profile.
Replace butter with vegan butter or coconut oil, use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of egg yolk, and opt for dairy-free cheese.
Yes! Prepare the dough, shape it into a log or disk, wrap tightly in plastic, and freeze for up to 3 months. Thaw in the fridge before rolling and baking.
Serve them warm as an appetizer with dips like hummus or tzatziki, or pair with soup or salad. They're also great as a snack with wine or beer.
Roll the dough thinner than 0.5 cm for crispier cookies, or reduce baking time by 2-3 minutes if you prefer a softer texture. Ensure even rolling for consistent results.
Yes, substitute 1 tablespoon fresh coriander for every 1 teaspoon dried. Pat the herbs dry before adding to prevent excess moisture in the dough.

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