Man, I’ve had a busy week. I was working on a project that was an awesome experience but that took up a lot of my time—there were lots of all-nighters and hectic moments, but I learned a lot. I think experiences like that are important; ones where you’re completely, totally, utterly exhausted but where you feel like you learned something significant, whether it’s good or bad.
After the last day on the project, and a 5:00 a.m. finish (!) I came home and found that I was wide awake and wanting to be in the kitchen. I was also going to have a few friends come over for drinks and nibbles later that evening, and I didn’t have much prepared. After having barely been home for almost a week, I really wanted to feel cozy and relaxed, and that’s something that’s easy to do by putting something delicious in the oven to bake.
I decided to make parmesan cookies; I’d made them before and they’d been a hit, and plus, I had all of the ingredients on hand. I added some thyme this time (ha ha please excuse me, I’m still exhausted) and I made them a little bigger than I normally would. They made the house smell gorgeous, and as soon as they came out of the oven I ate about four and then hopped into bed and slept soundly until lunch time.
These cookies are great to make ahead, and super quick and easy too. They’re a nice savory spin on a shortbread cookie—crumbly and buttery and decadent, but with a light saltiness and fragrant edge from the thyme. Make them, now—I promise you won’t regret it. And if you’ve had the kind of week that I’ve had (or have friends coming over), then you might want to crack open that rosé to go along with them.
Adapted, barely, from this recipe
Makes about 45 cookies
225 g butter, softened
225 g freshly grated parmesan cheese
250 g all-purpose flour
4 sprigs of thyme
Preheat your oven to 180 C.
Mix all of your ingredients together with an electric mixer until they are well combined and form a firm dough.
Roll the dough into a smooth ball, then divide into 3 equal parts.
Roll each part into a smooth, rope-like shape (about 20 cm long).
Slice the dough into rounds, about 1 cm thick.
Place the rounds on a non-stick baking sheet (I used wax paper but you could use a silpat), leaving a 2 cm space between each cookie.
Bake in the oven for 15-20 minutes. Check on the cookies after 7-8 minutes to make sure they are browning evenly.
Once they take on a golden color, remove from oven and allow to cool on a cooling rack.
These cookies will keep for 3-4 days in an airtight container.
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