These cookies began with a conversation with my friend John Bennett, who said, “I’ve got a thing for Triscuits.” I hadn’t thought about those striated wheaty crackers in years, but once John mentioned them, I couldn’t get them out of my mind. Cream cheese was always my favorite Triscuit-topper, and, the idea of making cream cheese dough with Triscuits mixed in came to me in a nanosecond. Cream cheese dough, best known for its role in rugelach is rich, flaky and faintly tangy. Since it’s made without sugar, it can swing sweet or savory; add crushed Triscuits, and it becomes a full-time member of the bar-snacks brigade. Roll the dough thin, cut it in a crisscross pattern, bake it with a sprinkle of salt and start mixing the cocktails or pulling the cork on some sparkling wine.
So yeah, this savoury cookie dough uses Triscuits and cream cheese. It’s basically a regular sablé dough where some of the butter is replaced by cream cheese and ground up Triscuits replace some of the flour. It’s brilliant!
Dorie says to cut the rolled out dough with a knife but I used my fluted square cookie cutters instead. Maybe a little more time consuming but definitely pretty 🙂 I took these to a friend’s house for a BBQ just before I left for Europe and we couldn’t stop eating them. SO SO GOOD. Brilliantly inspired, Dorie!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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