We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Coriander & Black Pepper Cocktail “Cookies”
Early Summer 2012
These nibbles are spicy with black pepper while coriander seed with a splash of lemon juice adds citrus flair. These make excellent get-together fare to have stashed in the freezer.
½ cup (125 mL) unsalted butter, softened
4 oz (125 g) havarti cheese, grated
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) ground coriander seed
1 tsp (5 mL) freshly ground black pepper
½ tsp (2 mL) salt
1¼ cups (310 mL) all-purpose flour
½ cup (125 mL) pecan halves
Pinches of Maldon or other coarse salt
1 Arrange racks just above and just below oven centre; preheat to 325°F (160°C).
2 Pulse butter, cheese, lemon juice, coriander seed, pepper and salt in a food processor until well mixed. Sprinkle flour overtop; pulse until a very crumbly mixture forms. Add pecans; pulse to chop but pieces of pecan should be still visible. Turn into a mixing bowl.
3 Line 2 cookie sheets with parchment paper. Firmly form crumbles into balls about 1 inch (2.5 cm) in diameter. Lay somewhat apart on sheets (there is very little spreading during baking). Use a fork to flatten in a # pattern until 1½ inches (4 cm) in diameter. Place a few flakes of coarse salt on top of each.
4 Bake for 15 minutes. Switch trays so bottom tray is now on top and vice versa. Continue baking for another 5 to 10 minutes or until lightly golden. Cool on a rack.
5 Serve within hours or store airtight at room temperature for a day or 2 (or freeze for up to a month). To restore crispness, place on an unlined tray in a preheated 325°F (160°C) oven for 10 minutes or until hot. Cool on a rack.
Makes about 36
