Best Savory Breakfast Cookies Recipes

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THYME AND GRUYERE SAVORY COOKIES



Thyme and Gruyere Savory Cookies image

Provided by Valerie Bertinelli

Time 50m

Yield 24 cookies

Number Of Ingredients 8

1 large egg
1 cup freshly grated gruyere cheese
1 cup all-purpose flour, plus more for dusting
2 tablespoons fresh thyme leaves
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
5 tablespoons cold unsalted butter, cubed
3 to 4 tablespoons iced water

Steps:

  • Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
  • For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside.
  • Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn't hold together, place the lid back on and pulse in another tablespoon or two of water.
  • Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash.
  • Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving.

SAVORY BREAKFAST COOKIES



Savory Breakfast Cookies image

I admit to being a granola bar failure. A lot of the homemade granola bar recipes I've tried are either rock hard or gummy uncooked-tasting disasters. This recipe is for a savory breakfast cookie that is really light and crispy. This is a variation of a recipe that was published by Quaker Oats. I've made several adjustments, but the basic recipe idea is theirs. The bacon and cheese can make this quite salty, so I usually only add a pinch of salt. The recipe appears to be quite forgiving, however, and I've made different variations on the same theme. I don't change the sugar amount because I've found that it really needs the sugar for purposes of improving the texture. NOTE: In lieu of the flours, you may substitute 3/4 c. white flour and 1/4 cup wheat germ, just make sure you get a cup of some sort of flour mixture. The prep time doesn't include time in the refrigerator.

Provided by Akikobay

Categories     Breakfast

Time 30m

Yield 24 cookies

Number Of Ingredients 11

2/3 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup unbleached white flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old fashioned oats
1 cup cheese, shredded
6 slices bacon, cooked crisp and crumbled

Steps:

  • Preheat oven to 350 degrees.
  • Cream together butter (don't substitute) and sugar.
  • Add egg and vanilla, being careful not to overbeat.
  • Combine flours, soda, and salt.
  • Add combined dry ingredients to the butter mixture.
  • Stir in oats.
  • Carefully stir in shredded cheese and bacon crumbles.
  • The dough will be stiffer than"normal" cookies, but not dry.
  • Form by Tablespoonfuls into dough globs, lay them carefully in a container, separating layers with wax or parchment paper as needed.
  • Refrigerate until ready to bake.
  • These are best when allowed to sit overnight in the refrigerator and baked fresh in the morning.
  • (Or they can be baked immediately.) When ready to bake, space 2 inches apart on a greased cookie sheet and bake for 15 to 17 minutes.
  • Allow to cool on the cookie sheet for 2 minutes and remove to a rack to finish cooling.

Nutrition Facts : Calories 132.1, Fat 7.8, SaturatedFat 4.4, Cholesterol 25.7, Sodium 211.5, Carbohydrate 13.2, Fiber 0.8, Sugar 5.7, Protein 2.7

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