Julia Baird - Cloud 9 Cookery

You’ll find this recipe in:

The Joy of Cooking

by Irma S. Rombauer

Toronto, 1945 - (my copy is a Canadian reprint of the 1943 edition)

CHEESE COOKIES

Good to serve with a soup or salad course.

Sift:

2 cups bread flour

Resift with:

1 ¼ teaspoons salt

¼ teaspoon cayenne pepper

And cut in with a pastry blender:

½ cup butter

Grate and work in:

½ pound American Cheese (2 cups)

Chill the dough for several hours. Roll it until it is very thin. Cut it into rounds Sprinkle the tops with:

Caraway seeds (optional)

Bake the cookies in a hot oven 400° for about 10 minutes.

March 31st is the anniversary of this blog – and in honour of my first recipe, Cayenne Cheese from Mrs. Beeton’s Book of Household Management, which is the first written recipe for Cheese Straws, I’ve been making recipes that feature flour, butter, cheese, salt and cayenne pepper each year to mark the occasion. This Cheese Cookie recipe is from the 1940s edition of the Joy of Cooking.

The only modifications that I made to this recipe is to add about a cup of water to create a dough, and since I’m not a huge fan of carraway, I only sprinkled the top of some. This recipe made 75 cookies.

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