I've got one with sesame seeds that we like...I'll have to dig it out.

/tricia

Thanks.....
Will it do for miniaturizing??

I have made some savory biscotti. I used the one that was posted here with black pepper and parmesan, sort of. I wanted a longer shelf life and used olive oil in stead of butter and no milk. I probably added a bit of water instead of milk. I also did a variation with walnuts and rosemary instead of black pepper.

Here is a link that might be useful: Savory biscotti.

I make a cheese daisy cookie with sesame seeds, that has the centre rolled in poppy seeds before you put it on. From memory the cheese is a mixture of cheddar and parmesan, and as well as toasted sesame seeds there is cayenne pepper in the mix.

These are a good complement to a selection of olives.

LEMON-PEPPER CHEESE COINS (6 - 8 dozen)

1 1/2 cups flour
1/4 cup finely grated (not chopped) parmesan cheese (I use microplane zester)
4 tsp. grated lemon zest (no white part)
1 Tbs. coarsely cracked black pepper
1 tsp. coarse salt
8 Tbs. unsalted butter, chilled and cut into small pieces
1/3 cup sour cream, chilled
1 large egg yolk, beaten
1 to 2 tsp. fresh lemon juice, if needed

Whisk together the flour, cheese, lemon zest, S & P in a bowl. Cut in the butter as for pie crust. Add the sour cream and egg yolk and mix just until dough holds together.

If you need additional liquid to get the right consistency, sprinkle with lemon juice. When dough holds together, move it onto a lightly floured surface and press into a flat disk. Wrap in plastic wrap and chill for 2 hours, or up to 2 days or freeze.

Heat the oven to 375. Roll dough to just under 1/4 inch thick and cut out 1 1/2 or 2 inch rounds or other shapes with a cookie cutter. Put on parchment paper lined cookie sheets and bake until well browned around the edges and no longer doughy in the center, 25-18 minutes for thin ones and 20-22 min. for thicker ones. Cool on pans for 2 min.; then transfer to cooling rack. Coins will keep in an airtight container for 2 days.

NOTES: Dough is basically a pie crust dough so should have the same consistency. You can use crumbled blue cheese instead of the Parmesan, omit the lemon zest and add rosemary, marjoram or other herbs and spices as you desire. For blue cheese ones, I like to sprinkle the tops with very finely chopped black walnuts before baking.

Wouldn't another name for savory cooking be cracker?

What's the difference?

Sally

Thanks all.....Barnmom...wounder if those biscotti would take to miniaturizing...
And ruthanna....that sounds like what I am looking for! But what concerns me is they say only keeps for 2 days? Could that be so?
Keep the ideas coming!
Linda C

I hope you get more answers. I've looked for a decade now. A recipe for port wine and cracked pepper cookies. They came from a British client. I wish we had them here or I remembered the name of the provider!

Sally, crackers are thin, dry and shatteringly crisp. I think of a savoury cookie as more of a shortbread type thing that isn't sweet.

Sally - I had the same thought as I read the subject line. Sounds like crackers to me!

I made these a few years ago and they were quite good. I think the recipe came from Food & Wine

A

************************************************

CHEDDAR WAFERS
INGREDIENTS
•
1. 1/2 pound sharp Cheddar cheese, grated (about 2 cups)
2. 4 tablespoons unsalted butter, softened
3. 3/4 teaspoon celery seeds
4. 1/2 teaspoon Worcestershire sauce
5. 1/4 teaspoon dry mustard
6. 1/4 teaspoon Tabasco sauce
7. 1/8 teaspoon cayenne pepper
8. 1 cup all-purpose flour
9. 1 teaspoon kosher salt
DIRECTIONS
1. In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco and cayenne on medium speed or process until smooth. Add the flour and beat on low speed or process until combined. Gather the dough into a ball and knead a few times on a lightly floured surface. Shape the dough into a 12-inch log, wrap in plastic and refrigerate until firm.
2. Preheat the oven to 350°. Sprinkle 2 baking sheets with the salt. Slice the log 1/4 inch thick and arrange the slices 1 inch apart on the baking sheets. Bake the wafers for about 20 minutes, or until lightly browned on the bottom and around the edges. Transfer them to a wire rack to cool before serving.

MAKE AHEAD
The wafers can be stored in an airtight container at room temperature for up to 1 week.

Linda, I've never had them around longer than that. I suspect it might be because of the sour cream, which could make the cookies soggy.

Savory cookies have been around at least since I was in high school because we always kept a couple of rolls of these in the freezer to make for drop-in guests.

ONION COOKIES

2 sticks (1/2 lb.) butter
1 lb. grated cheddar cheese
1 package dry onion soup mix
1/4 tsp. (or less) cayenne pepper
2 cups flour

Bring butter and cheese to room temperature; mix well. Add rest of ingredients and blend. Shape into 1" rolls. Wrap in waxed paper and chill. Heat oven to 375. Slice 1/4" thick and bake on ungreased cookie sheets for 10 to 12 minutes or until slightly browned.

This one has been on my back-burner 'to try' list for a while. I bet you could sub Maytag for the Stilton, LOL.

Blue Cheese and Walnut Crackers

2008, Ina Garten, All Rights Reserved

Prep Time:
45 min
Inactive Prep Time:
30 min
Cook Time:
22 min

Level: Easy

Serves: 30 crackers

Ingredients

1/4 pound (1 stick) unsalted butter at room temperature
8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water for egg wash
1/2 cup roughly chopped walnuts

Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.

Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Here is a link that might be useful: Ina Garten's Blue cheese and walnut crackers

I have made these often. Although the recipe titles them "crackers," they are really more of a shortbread type cookie. I always reduce the cayenne, but I'm a wimp. I've kept them longer than the 5 days the recipe states...and I'm still here to tell about it!

Pepper Jack Crackers Gourmet : December 1994

These delicate, buttery crackers make excellent accompaniments to cocktails. After a few days they become somewhat softer but can be recrisped in a 300 degree F, oven for 5 minutes.
Yield: Makes about 95 crackers

1 stick (1/2 cup) unsalted butter, softened
1/2 pound pepper Jack cheese, grated coarse
1 large egg, separated
1 teaspoon salt, or to taste
3/4 teaspoon cayenne, or to taste
1 cup all-purpose flour

Preheat oven to 375 degree F. and grease two baking sheets.
In a food processor blend together butter and cheese until smooth. Add egg yolk, salt, and cayenne and blend until combined. Add flour and blend until mixture just forms a dough.

Working in batches, transfer dough to a pastry bag fitted with a 7/8-inch-wide ribbon tip and pipe dough in long strips 2 inches apart on baking sheets. (Alternatively, working in batches, dough may be transferred to a cookie press fitted with a ribbon disk and pressed out in long strips 2 inches apart on baking sheets.) Dough strips may break in places but repairs are not necessary, as strips will be cut later.

In a small bowl whisk together egg white and a pinch salt until just combined. Brush each strip of dough with some egg white and bake in batches in middle of oven until golden brown, about 10 to 15 minutes. While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces and cool completely on racks. Crackers keep in airtight containers 5 days.

Here is a link that might be useful: Pepper Jack Crackers

Many Many varieties! Thanks all.....but I am still missing a savory cookie that isn't a cheese cookie.
I am almost ready to wing it....
I would use flour, salt, baking powder, butter or shortening, of course....perhaps a little sugar...like maybe a T. per cup of flour, an egg or 2.
Then add the flavorings...like garlic powder...herbs of one sort or another....seeds...poppy, sesame, caraway...maybe anise....maybe curry...cayenne.
So many possibilities!
Wonder if I could add more flour to a muffin recipe?
Thoughts?

Linda,

This one is really good. I make it every year for our holiday appetizer trays.

Caraway Rye Cookies

1/2 Cup Butter
1/2 Cup Packed Dark Brown Sugar
3/4 Cup White Flour
1/2 Cup Fine Rye Flour
1/4 Cup Whole Wheat Pastry Flour
1/4 Teaspoon Salt
1 Tablespoon Grated Orange Zest
1 Tablespoon Orange Liqueur
1 Teaspoon Whole Caraway Seeds

Cream butter/sugar together until light/fluffy. Stir in the orange zest, the orange liqueur, and the caraway seeds. In a separate bowl, toss together the salt & white flour, the rye flour, and the whole wheat pastry flour. Mix the flours into the butter/sugar mixture. Knead the dough for a minute, or so, then refrigerate. (I use cookie molds for these but the dough is nice & it could be rolled easily to cut with a mini-biscuit cutter.) Bake at 375 degrees for 10-12 minutes, or until the edges are a bit darker than the center. (If you roll very thin & cut with mini-biscuit cutter - I'd reduce the baking time & keep an eye on them. Very good but might not be what you're looking for?

Hot Sesame Cookies

1/2 Cup Butter
1/2 Cup Sugar
1 Egg, large
1/4 Cup Hulled Sesame Seeds
1/8 Teaspoons Cayenne Pepper
1 Teaspoon Salt
1-3/4 Cups AP Flour

Cream the butter/sugar until light/fluffy. Stir in the egg & the sesame seeds. Stir in the flour & salt to the butter mixture. Knead lightly. Chill for about 20 minutes before forming into molds or rolling/cutting. Bake at 350 degrees for 10-12 minutes, the edges should just be starting to turn light golden.

/tricia

If you like blue cheese, you really need to try those blue cheese and walnut crackers... recipe up a few posts... Ina Garten's recipe. Almost like a savory shortbread.

I am tempted to make Japanese Senbei Crackers, which remind me of cookies. It is also spelled "sembei", which is what I'm more used to seeing at the Japanese markets here.

Lars

Here is a link that might be useful: Senbei recipe

I just made the cheddar wafers I posted and OMG - SWOON! They are absolutely perfection with a glass of wine. I particularly like that they are baked on top of a sprinkle of kosher salt - it gived the bottom a little unexpected crunch and salty boost.

Def give these a try!

Alexa

This has cheese but it really is so good! A greek recipe "gufretes me tiri kai karidia" - walnut cheese wafers.

Makes about 38
40g walnut pieces
115g plain flour
salt and pepper
115g butter
115g feta
beaten egg for glazing.

CHop walnuts finely in a food processor. Set aside. In the processor, put flour and butter, seasoning. Mix in short bursts until it resembles breadcrumbs.
Add grated feta and walnuts and mix quickly to form a dough.
Roll our thinly, cut out and glaze and bake at 190�c for about 10 minutes.
These just melt in the mouth!

So it's the texture thing - got it.

Tricia, those Caraway Rye Cookies are calling my name. I may have to make some this weekend.

The blue cheese and walnut crackers look interesting, too. I love blue cheese, but find I almost always use it in pasta. It would be good to find other uses for it. I've had blue cheese muffins that someone brought to a party once, but I didn't care for them. I don't know if it was just that I wasn't used to that flavor in a muffin or if they were just not very good. But a cracker sounds like it would be quite good.

Sally

Here's one in my overflowing yet-to-be-tried box:

Parmesan Thyme Shortbread

1/2 cup unsalted butter
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 cup shredded Parmesan cheese
1 cup flour
1 tsp. thyme

Using electric mixer fitted with paddle attachment, beat together butter, salt, and black pepper at medium speed just until blended. Add Parmesan and flour and mix at low speed just until mixed thoroughly. Use your hands to gather the dough into a ball and then press into a disk, wrap in plastic wrap and chill for half an hour.

Preheat oven to 350F. Line 2 large baking sheets with parchment paper.

On lightly floured surface, roll out dough to 1/2-inch-thick round. Sprinkle thyme over top and proceed to roll dough to 1/2 inch thick. Cut dough into one inch squares and place one and a half inches apart on the lined cookie sheets.

Bake until lightly golden and beginning to brown on edges, about 11 to 13 minutes. Cool on sheets.

seagrass

I've found a few more..........

Rosemary and Olive Oil Crackers
Adapted from Karen Solomon’s cookbook Jam It, Pickle It, Cure It published by Ten Speed Press

2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt, plus more for the cracker tops
1/2 teaspoon freshly ground black pepper, plus more for the cracker tops
1 egg
1/3 cup olive oil
1/4 to 1/2 cup cold water
1 teaspoon dried chopped rosemary, plus more for the cracker tops

In a large bowl or food processor, mix the 2 cups of flour, baking powder, sugar, 1 teaspoon of salt, and pepper. In another bowl lightly beat the egg and the olive oil. Slowly stir the liquid into the dry ingredients in the bowl, or combine in the processor and pulse, until the dough starts to form a course meal. Add the water as needed, 1 tablespoon at a time, until the dough comes together and you can form it into a single ball. Add the chopped rosemary and pulse to combine.

On a lightly floured work surface, cut the dough in half. Shape each piece into a square about 12 inches wide. Wrap each piece in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375ºF. Lightly oil 2 baking sheets and dust with flour (Erin’s Note: I always use Silpats).

Roll out 1 piece of dough, trying to retain its square shape, until it reaches a thickness of 1/8 to 1/4 inch. The desired thickness can vary to your taste; note that the thinner the cracker, the crisper and the more delicate it will be. Lightly prick the dough all over, every half inch or so, with the tines of a fork. Lightly brush the top with water, sprinkle with additional salt, pepper, and chopped rosemary, then give 1 or 2 more gentle rolls with a floured rolling pin to press the toppings into the dough.

Cut the dough into the desired shapes. (Erin’s Note: I used mini cookie cutters shaped like stars, hearts, and ruffled circles).

Carefully transfer the crackers onto the prepared baking sheets using a scraper or a spatula. Bake for 8 to 20 minutes, until evenly browned. Check the crackers after 8 minutes; their cooking time will vary by size and thickness. Small, snack-size crackers might be ready, whereas larger crackers could require longer. Note that all the crackers might not be done at the same time��"those around the edges of the baking sheet might cook more quickly.

Cool the crackers completely, and store in an airtight container up to 1 week or more. These crackers also freeze beautifully for several months. Let them sit at room temperature for 2 hours before use.

*******************************************************

Peppered Rosemary Oat Crackers
Recipe courtesy Dan Smith and Steve McDonagh

.Prep Time:30 minInactive Prep Time:-- Cook Time:15 minLevel:
IntermediateServes:
60 pieces.Ingredients
2 cups old-fashioned rolled oats
1/4 cup plus 2 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chopped rosemary leaves
3/4 teaspoon baking powder
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/4 cup plus 2 tablespoons milk
Directions
Preheat oven to 375 degrees F.

Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely.

Linda, I think a basic shortbread recipe, using a cup of butter to two cups of flour would work well. Give some extra salt, maybe a teaspoon, skip the sugar and add your herbs of choice. A quarter teaspoon baking powder might be good. I'd probably put the herbs in the mix, make logs, then roll the logs in your toasted sesame seeds and cut rounds from there.

Sally, here's one that is another way you can use your blue cheese. The combination sounds strange but people seem to gobble them up.

SAVORY DATE RUGELACH - makes 4 dozen

1 cup butter (2 sticks), softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/2 tsp salt
1 1/2 cups walnuts, divided
4 oz. blue cheese, cut into cubes
48 pitted dates (about 12 oz.)
1 large egg white
1 tsp. water

Dough:
In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy. Stir in flour and salt just until blended (or use mixer on low speed). Divide dough into 4 equal pieces; flatten each into a disk. Wrap each in plastic wrap and refrigerate at least 4 hours or overnight.

Filling:
In food processor with knife blade attached, pulse 1/2 cup walnuts until finely chopped; reserve in small bowl. In same food processor, pulse blue cheese and remaining 1 cup of walnuts 7 to 8 times or until a coarse mixture forms.

Preheat oven to 350 degrees. Line 2 large cookie sheets with foil; grease foil.

On floured surface with floured rolling pin, roll 1 disk of dough into a 10-inch round. Cut into 12 equal wedges. Beginning 1 inch from outside edge, sprinkle 1/2 cup blue cheese mixture in 2 inch wide ring on dough, leaving dough exposed in center. Place one whole date crosswise on wide end of each wedge. Starting at wide end, roll up each wedge, jelly-roll fashion.

Place rugelach 1 inch apart on cookie sheets, point side down. Repeat with remaining four dough disks. In small bowl, beat egg white and water. Brush rolls with egg white and sprinkle with reserved walnuts.

Bake 30 to 35 minutes or until golden, rotating sheets between upper and lower racks halfway through baking. Let stand for a minute or two and then transfer to wire racks to cool. Store in a tightly covered container at room temperature up to 3 days.

To make ahead: Arrange unbaked rugelach in single layer in jelly roll pan; cover and freeze until firm. Remove from pan and place in freezer containers with waxed paper in between each layer. Seal and freeze up to 3 months. About 45 minutes before serving, preheat oven to 350. Line 2 large cookie sheets with foil; grease foil. Arrange frozen rugelach on prepared cookie sheets and bake 35 to 40 minutes or until golden.

Ruthanna, that does look like a combination of ingredients you'd see on Chopped, but I know you come up with great recipes, and I'm sure this one is, too.

Seagrass, on your Parmesan and Thyme Shortbread, is the thyme dried or fresh? I'm guessing dried, since it's a teaspoon?

Sally

I made these today... my recipe. They were the fav of the 3 flavors I made

Rosemary Black Pepper Wafers
My original recipe

1 stick unsalted butter
1 cup AP flour
2 tbsl finely chopped rosemary
2 tsp kosher salt
1 tbsp coarse ground black pepper
1 tbsp red wine (I used Malbec)
1 egg scrambled with 1 tbls water

Additional coarse ground pepper and kosher salt for topping

Cream butter until light and fluffy. Add flour, salt, pepper and mix in KS with paddle until crumbly. Add wine until it holds together. Form into a log and refrigerate until firm.
Slice ¼ inch thick, paint top surface with egg wash, sprinkle with reserved salt & pepper. Bake 20 ��" 25 min at 350.

Hi Sally - don't know - in my not yet tested file - but I'd say probably dried - I usually measure and then rub between my hands when I do dried herbs.

I envy cooks who get excited about baking. I hate working with flour and I have so little experience with baking that unless it's basic (like corn bread) whatever I try ends up looking and tasting like a pre-schooler made it.

seagrass