These little cookies are packed with savory flavors - black pepper, fresh sage and Parmesan - and are studded with chopped pecans. An ideal nibble with a glass of dry sherry or a cocktail, they are also welcome on a cheese board.
Provided by David Tanis
Categories cookies and bars, appetizer
Time 1h
Yield About 30 cookies
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine flour, pepper, salt, sage, pecans and Parmesan. Stir in oil and eggs and mix well. If dough seems crumbly, add a tablespoon of cold water and mix again.
- Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth. Divide in half and roll each half into a cylinder that is 2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.
- Heat oven to 350 degrees. With a thin-bladed knife, slice 1/8-inch-thick rounds from each cylinder.
- Use a spatula to transfer cookies to a parchment-lined baking sheet. Paint each cookie lightly with egg wash, if using, and sprinkle with sea salt. Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 59 milligrams, Sugar 0 grams, TransFat 0 grams
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