Black Forest Ham & Three Cheese Cookies

This recipe comes to you directly from Martha Stewart's magical mind. I saw these delicious morsels while perusing her site and decided I had to make them asap. I typically tweak a recipe to fit my palate or make small adjustments depending on what I am pairing them with; but this recipe was nearly perfect. I simply switched up the cheeses to make use of the decadent selection I had hiding in my fridge and wah-lah! Deliciously delightful and not what you'd typically expect from a cookie. Plus the rosette design makes for a great companion to an appetizer spread or a savory snack for later. Martha designed this recipe to be thumbprint cookies; after piping them onto the baking sheet she made an indent with her thumb. After baking she then pressed small cubes of gruyere into the indents. I did this with one batch but also elected to make some without as the extra cheese made for a heavier cookie, and I didn't want my guests to fill up too quickly. Find Martha's exact Recipe here: Ham and Gruyere Thumbprints

For this recipe you will need a food processor or chopper, large saucepan, a large bowl, mixing spoons, a pastry bag (optional, you could cut the corner off a large ziploc instead), and a baking sheet lined with parchment paper or tin foil.

Black Forest Ham & 3 Cheese Cookies

• 1/2 cup Butter
• 1 cup Water
• 1/2 tsp Salt
• 1 cup All-Purpose Flour, sifted
• 4 Large Eggs
• 1/2 tsp Black Pepper
• 1/2 cup Black Forest Ham, minced
• 1 cup Cheese (I used Swiss, Gruyere, and Parmesan), finely blended
• Plus extra cubes to press into the center, if you so chose

*Begin by preheating your oven to 400 degrees F. 

*Using a food processor or chopper, pulse the ham and cheeses separately until finely minced.

*In a large saucepan bring the butter, salt, and water to a rapid boil. Add the flour and cook, stirring for about 1 minute. Remove from heat and let cool for 2 minutes. 

*Transfer to a large bowl and add 4 eggs, one at a time, until all are fully blended. Next stir in the pepper, ham, and cheese. 

*Spoon the batter into a pastry bag (or large ziploc) and pipe into rosettes onto a lined baking sheet. If you so choose, make a small imprint in the center with your thumb. 

*Bake for 25-30 minutes, rotating the pan at least once, until the cookies are a delicious golden brown. Remove from oven and serve immediately. If you are going to add the extra cubes of cheese, do so as soon as the cookies exit the oven. This will allow the cheese to melt into the thumbprint. 

Wine Pairings: I experimented with various cheeses and different drink pairings and I encourage you to do the same! White wines typically fair better with cheese pairings due to the fat content in the dairy, which can mute the characteristics in red wines. Chardonnay pairs quite well with the Gruyere or a mild cheddar. If you make this recipe using goat cheese (which is delicious!) try pairing it with a Sauvignon Blanc. If you use heavier cheeses such as a brie or camembert pick a sparkling wine or champagne. 

This was my first experience with a real live pastry bag and I must admit I fell in love just a little. I didn't realize how much fun I was missing using actual decorating tips. The rosette design definitely kicks up the elegance a notch and makes these cookies even more exciting to bake and eat. 

Enjoy :] 

<3 Marea


Linking up to The Friday Potluck @ Ekat's Kitchen