Rosemary Cheese Spritz Cookies

Recipe adapted from:

Makes: ~50 cookies


  • 2 cups all-purpose flour
  • 1 cup cheddar cheese (blended very fine)
  • 1/2 cup finely grated Parmesan cheese
  • 1 Tbsp sugar
  • 2 tsps fresh rosemary leaves (blended very fine)
  • 1 tsp salt
  • 1 pinch ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 tsp finely grated lemon zest
  • 1 large egg yolk
  • 6 Tbsps heavy cream


  1. In a bowl, combine the flour, cheddar, parmesan, sugar, rosemary, salt, and nutmeg. Set aside.
  2. In a separate mixing bowl, beat the butter and lemon zest until smooth. Slowly beat in the egg yolk and cream.
  3. Gradually add the flour mixture into the butter mixture. You should have a stick dough.
  4. Preheat oven to 175˚C (350˚C).
  5.  Fill the cookie press with the dough and make your cookies.
  6. Bake cookies, rotating pan halfway through, until golden brown – about 10-15 mins. Briefly cool the cookies on the baking sheets, then transfer to racks to cool.

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