Although these savory treats are more of an appetizer or snack, I had to include them in my collection. They are ideal appetizers served with a sharp firm cheese, fresh grapes, and a glass of chianti. Fresh basil and parsley are always the most flavorful, but you can substitute dried herbs, if necessary.
¼ POUND BUTTER, SOFTENED
1 TABLESPOON SUGAR
3 EGGS
1¾ CUPS FLOUR
1/2 CUP GRATED PECORINO ROMANO CHEESE
2 GARLIC CLOVES, MINCED
2 TABLESPOONS CHOPPED FRESH BASIL (OR 2 TEASPOONS DRIED BASIL)
1 TABLESPOON CHOPPED FRESH PARSLEY (OR 1 TEASPOON DRIED PARSLEY)
1 TEASPOON SALT
2 TEASPOONS BAKING POWDER
1 CUP SUN-DRIED TOMATOES, CHOPPED (DRY TOMATOES, NOT PACKED IN OIL)
1 TABLESPOON SUGAR
3 EGGS
1¾ CUPS FLOUR
1/2 CUP GRATED PECORINO ROMANO CHEESE
2 GARLIC CLOVES, MINCED
2 TABLESPOONS CHOPPED FRESH BASIL (OR 2 TEASPOONS DRIED BASIL)
1 TABLESPOON CHOPPED FRESH PARSLEY (OR 1 TEASPOON DRIED PARSLEY)
1 TEASPOON SALT
2 TEASPOONS BAKING POWDER
1 CUP SUN-DRIED TOMATOES, CHOPPED (DRY TOMATOES, NOT PACKED IN OIL)
1. Preheat oven to 350°F.
2. In an electric mixer, cream butter and sugar until blended. Add eggs. Mix well.
3. In a separate bowl, combine the flour, cheese, garlic, basil, parsley, salt, baking powder, and sun-dried tomatoes. Mix until well blended with a wooden spoon.
4. Add the flour mixture to the butter mixture. Mix on low speed just until ingredients are blended.
5. Turn out dough onto a lightly floured surface. Knead just enough to blend ingredients. Divide the dough into two equal pieces. Roll each piece into a loaf about 12 inches long. Place loaves on a parchment-lined cookie sheet, spacing them about 3 inches apart.
6. Bake for 20 to 25 minutes, or until golden brown. Remove cookie sheet from the oven. Using a metal spatula, remove loaves to a wire cooling rack.
7. When cool, slice diagonally into 1/2-inch-wide slices. Place these slices in a single layer on the cookie sheet. Return to the oven for 10 to 12 minutes, or until lightly browned.
8. Serve warm or cool.
YIELDS ABOUT 25 COOKIES
