Not quite a cracker, these savory cookies, are so scrumptious. I decided to make these Lemon, Dill, Havarti Savories over the holidays because the Boyfriend’s Sister-in-Law has a salty-tooth, not a sweet-tooth. And I have to say, these were one of my favorite things I baked during the holidays! The lemon and dill add a bright, fresh flavor, while the havarti adds a rich salty, cheesy flavor. They’re delicate and light. Really they’re the perfect pairing for a glass of wine, some olives and a little crudite spread.
These are pretty easy to make, the hardest part is that they’re quite crumbly. However, once you’ve formed them into a log and chill them they’re easy to slice. If they do crumble on you, just press it back into shape.
Would you make savory cookies? Do you have a “salty-tooth”?
Lemon, Dill, Havarti Savories
Makes about 32 cookies
Adapted from The Washington Post
- 4 oz havarti cheese, preferably with dill, grated
- 1/2 cup (1 stick) unsalted butter, room temp
- 1 Tbsp dried dill
- 1 lemon, zested (about 1 Tbsp)
- 1 cup flour
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
In a stand mixer, or with an electric mixer, beat the butter and havarti together for about 2 minutes, scraping down the sides as needed to ensure even mixing. Add dill and lemon zest, and beat until well mixed. Sift in the dry ingredients, and beat until just combined. The dough will be very crumbly and dry looking.
Turn out the dough and divide in half. Place half the dough in a large piece of plastic wrap and form into a log, about 1 inch in diameter, about 10 inches long. Wrap log tightly with plastic wrap and place in a ziplock bag. Repeat with the other half of the dough. Chill for at least 3 hours or freeze.
When ready to bake, preheat the oven to 350ºF. Slice the dough into 1/3″ rounds. Place on a baking sheet about 1 inch apart (cookies don’t expand). Bake for 15-17 minutes, or until just beginning to turn golden.
Remove from oven and let cool on a wire rack.