Cookies do not have to be defined only by their sweetness; there is also a savory variety that will tantalize your taste buds. The List’s Donna Ruko and The Bakery Phx’s Lisa Levinson Breakdown three delectable options.
Savory Oatmeal Cookies
- 1 cup Old-fashioned rolled oats
- 1/4 cup Warm water
- 1/3 cup Extra-virgin olive oil
- 1/4 cup Lightly packed light brown sugar
- 1 Large egg, beaten
- 1 cup Sifted unbleached all-purpose flour
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Baking soda
- 2 teaspoons Chopped fresh rosemary
- 1/4 teaspoon Freshly-cracked black pepper
- sea salt such as Maldon or fleur de sel
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment. Place the oats in a large mixing bowl and sprinkle the water over them. In a small bowl, mix the olive oil, brown sugar, and egg. Pour this mixture over the oats, stir to combine, and set aside. In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well. Gradually sprinkle the flour mixture over the oat mixture, stirring until combined.
Form tablespoon-sized scoops of dough and evenly space on the baking sheet. Flatten each piece of dough to about 1/4-inch thick. Use your hands to form an even disk. Sprinkle a pinch of salt on top of each. Bake for 15 to 17 minutes, until the edges are slightly darkened.
Blue Cheese and Fig Cookies
- 1 cup All-purpose flour
- 1/2 cup Butter, room temperature
- 4 ounces Blue cheese, crumbled
- Ground black pepper
- Fig preserves, about 3 Tablespoons
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball. Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet. Using the back or a round half-teaspoon measure or your knuckle, make an indentation in the top of each dough round. Spoon about ¼ teaspoon of fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations. Bake the savories for 10 to 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
Cheddar Shortbread Cookies
- 1 cup All-purpose flour
- 1/2 cup Butter, softened
- 1/2 teaspoon Salt
- Dash of red pepper
- 8 ounces Shredded sharp cheddar cheese
- 1 Egg white
- 1 tablespoon Water
- Sea salt
- Fresh herbs (optional)
Combine the flour, butter, salt and red pepper in the bowl of your stand mixer. Beat at a medium speed until a dough forms. Add in the cheese and any additional herbs you would like and whip until a ball of dough forms again. Shape the dough into a disc, wrap in plastic wrap and refrigerate for two hours.
Preheat the oven to 350 degrees Fahrenheit. Remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough into a 1/4 inch thickness and using cutters cut the dough into your desired cookie shape. Place the cookie on a baking sheet lined with parchment.
Mix together the egg white and water and gently brush on top of each cracker. Sprinkle the crackers with salt or herbs of your liking. Bake for 14 -16 minutes, until the edges are golden.