Rosemary-Cheese Spritz Cookies

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I served these to my book club and now they are a book club tradition. I too, had trouble spritzing them--I drop them by spoonfuls onto the cookie sheets. So full of flavor, they're great with wine and cocktails, too.

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I have made these for several parties and they are always a hit. Around the holidays we eat too many sweets, it is nice to have something savory instead.
Mary

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I made at least 10 batches of these during the holidays because everyone loved them so much. Such a great recipe, and like noted, they freeze beautifully!

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These came out beautifully, crispy and tasty, and won't last long. With no cookie press I just made balls out of teaspoons of dough and topped them with cheese and flattened them slightly to make small biscuits. Next time I will leave out the sugar, though, it just doesn't taste right in a savory cookie.

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I love to make this cookies. They are great to serve with wine. I've substituted the peccorino cheese with parmasan, and they still turn out great.

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I made these for a gathering of friends. Everyone thought they were the best. I was asked for the receipe & e-mailed from the web site. I used parchment paper on the pans & I didn't have heavy cream so just used milk.

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Great appetizer bites with grapes to offset the cheese. I added extra chopped fresh rosemary/thyme, and a dash of red pepper. Be sure and use quality cheese or they could be too salty.

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I loved the flavor of these cookies (and so did my family! Unfortunately, I could not get the dough to release from my cookie press, no matter how hard I tried. I ended up using the ribbon and cutting them into rectangles.

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These were good, but too salty. So, I dunked them in powdered sugar while they were warm and then once again after they had cooled down. Then, they were scrumptious.

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These are very, very good. Next time though I will double the rosemary and add some cayene pepper as I like them a bit spicy. I can't stop gobbling them down!