Gouda Cookies Recipes

SMOKED GOUDA AND CHEDDAR COOKIES

Steps:

• In a food processor, combine butter, gouda, cheddar, salt, pepper and cayenne pepper. Pulse until the butter and cheese are chopped into the size of rice. Add flour and pulse until the mixture is moist and comes together like large crumbles. Transfer the dough to a clean working surface. Combine and shape into a ball. Divide the dough into 2 parts and pat into disks.
• Place 1 disk between 2 parchment papers. Using a rolling pin, roll into ¼-thick. Transfer to a baking sheet. Repeat with the other disk and place on top of the other sheet of dough. Chill in the freezer for 1 hour.
• Preheat oven to 350˚F (177˚C). Line a baking sheet with a parchment paper.
• Once the dough is chilled, remove 1 sheet from the freezer. Peel both parchment papers off. Place one of the parchment papers on a clean working surface and put the dough on top. With a 1½-inch round cookie cutter, cut out as many cookies as you can. Line them on the prepared baking sheet and space the dough apart for 1 inch. Collect the leftover scraps and keep in the fridge.
• Bake the cookies for 16 - 18 minutes, rotating the baking sheets after 9 minutes. Bake until the cookies are light golden brown on top and deep golden brown on bottom. Transfer the baking sheets to counter and let the cookies rest on the sheets for 2 minutes. Transfer the cookies to a cooling rack to cool completely.
• Repeat with the remaining dough. Gather the scarps and combine with the scraps in the fridge. Roll into a ball and pat into a disk. Roll the dough into ¼-inch thickness just like before. Chill in the freezer for 1 hour. Cut and bake.

GOUDA COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place all ingredients in a food processor and blitz until the dough forms a crumbly, doughy texture. Shape into a flat disc, wrap in plastic wrap and rest in the fridge for 20 minutes.
• Sprinkle your work surface with flour and roll the dough out thinly to 3/32" thickness (3 mm). Cut out shapes using a cookie cutter and keep rolling out the dough as required, until you have used it all up.
• Line a cookie sheet with non-stick parchment paper and bake cookies for 10 minutes, or until slightly golden. Remove from the oven and allow to cool on a wire rack.
• Makes about 30 Gouda cookies, depending on the size of your cookie cutter.

APPLE GOUDA CHEESE COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit
• In a glass measuring cup, whisk olive oil and egg together until combined. Whisk in vanilla. Set aside.
• In a large bowl, whisk together flour, brown sugar, ginger, baking powder, salt, and oats. Stir in raisins.
• Peel and core apple(s) and then shred.
• Shred the Gouda cheese.
• Add both the shredded apple(s) and Gouda cheese to dry ingredients, stir in gently until mixed.
• Add the combined olive oil, egg, and vanilla to the dry ingredients and stir until combined.
• Drop medium-sized spoonfuls on an ungreased baking sheet.
• Bake for 15-17 minutes or until cookies are golden brown, then remove from oven. They will be very soft when first removed from the oven.
• Let cookies cool on the baking sheet for 5 minutes to continue to firm up before transferring to a cooling rack to continue to cool to room temperature.
• Store in an airtight container at room temperature for up to 5 days.

MINI GOUDA-STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lay bacon strips on the foil in an even layer.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly.
• Place bacon in the preheated oven and bake until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop into tiny pieces when cool enough to handle. Leave oven on.
• Mix cream cheese, Gouda cheese, milk, butter, chives, salt, and pepper together in a bowl. Mix in chopped bacon.
• Cut each potato lengthwise. Use a small spoon or melon baller to carefully scoop out some (but not all) of the flesh from the centers. Add potato flesh to the cream cheese mixture and mix until creamy.
• Fill each potato half with 1 rounded tablespoon cream cheese mixture and place on a baking sheet.
• Bake until filling is hot and looks melted, 20 to 25 minutes.

GOUDA CHEESE LOGS

Steps:

• Mix cream cheese and Gouda cheese until blended. Stir in chives, tomatoes and garlic powder. Shape mixture into 2 small logs or 1 large ball. Roll in parsley.
• Wrap in plastic wrap and refrigerate at least 2 hours until firm. Serve with crackers.

GOUDA BALLS

Steps:

• In a bowl, mix the sour cream, butter, and flour. Divide into two equal portions, cover, and refrigerate 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll out the dough portions on a flat surface. Place a gouda ball in the center of each portion, and wrap. Roll wrapped balls in the cumin. Place on a baking sheet.
• Bake 20 minutes in the preheated oven, until lightly browned.

GOUDA BISCUITS AND SAUSAGE GRAVY

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, stir biscuit ingredients until soft dough forms. On work surface sprinkled with additional Bisquick mix, pat dough to 3/4-inch thickness. Cut with 2-inch round cutter. Reroll scraps and cut to make total of 16 rounds; place on cookie sheet. Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink. With slotted spoon, remove sausage mixture. Reserve 1 tablespoon drippings; add oil to drippings. Heat over medium heat. Stir in flour, dried sage, salt, onion powder and red pepper with wire whisk. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in sausage mixture.
• Split warm biscuits; spoon sausage gravy over biscuits.