Friday, February 14, 2014

Sweet & Savory Sarvecchio Cookies

Dear dudes,

Please spare your sweet girlfriend the typical store bought card or lame, long stem chocolate covered strawberries. No loving woman should endure an awkward and overly crowded dinner. Instead, she should be spoiled with rich gifts of cheese. Make her something nice and homemade. See recipe to follow.

The Dairymaids

P.S. Happy Valentine's Day

Sweet & Savory Sarvecchio Cookies with Hazelnuts and Sea Salt

1 cup Lucky Layla Golden Butter, room temperature
1/2 cup powdered sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 cups all-purpose flour, plus more for dusting
1/2 lb SarVecchio, 1 cup grated
4 tablespoons Freddy Guys Roasted Hazelnuts, chopped fine
1 teaspoon coarse salt salt
1 tablespoon Terra Verde Estate Blend Extra Virgin Olive Oil
American Spoon Black Mission Fig Conserve, to garnish

Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together. Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours. May be made 5 days ahead. Let stand at room temperature for 30 minutes before rolling out.

Heat to 350. Line a baking sheet with parchment paper. Roll out dough on a lightly floured surface to a rectangle about 1/4" thick. Cut into rectangles or use a cookie cutter of your choice. Arrange cookies on baking sheet 1" apart. Brush cookies with evoo, then sprinkle with hazelnuts and a pinch of sea salt. Bake until cookies are golden brown (flecks of cheese will be darker), about 20 minutes. Let cool on sheets for at least 10 minutes. Serve with a generous spread of fig conserve.

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