These cookies are nice with champagne or white wine as
an aperitif. Alternatively, they’re great alongside soup. The
best cheese for these cookies is a soft, mashable fresh goat
cheese, often sold under its French name, chèvre. Chives
are my first choice, but if you can’t find them, you can use
the pale green parts of slender scallions or even the scallions
Makes about 35 cookies
113 grams (1 stick; 8 tablespoons) unsalted butter, cut into
chunks, at room temperature
85 grams ( 3 ounces; 1⁄ 3 cup packed) soft fresh goat cheese
2. 5 ml (1/2 teaspoon) fine sea salt
2. 5 ml (1/2 teaspoon) cracked or coarsely ground pepper
(black or white)
30 ml ( 2 tablespoons) finely cut fresh chives or minced scallion
greens or scallions
1 large egg, at room temperature
5 ml (1 teaspoon) honey
170 grams (1 1/4 cups) all-purpose flour
1. Using a stand mixer with paddle attachment, or in a large
bowl with a hand mixer, beat the butter, cheese, salt,
pepper and chives together on medium-low speed until light
and well blended, about 2 minutes. Add the egg and honey
and beat for 2 minutes. Liquid will pool on the bottom of the
bowl — it’s not pretty, but it’s okay. Turn off the mixer, add
the flour all at once and pulse to start incorporating it. Then
mix on low speed only until the flour disappears and the
dough comes together. If you have some dry ingredients on
the bottom of the bowl, stir them in with a flexible spatula.
2. Turn the dough out and press it into a disk. Place between
pieces of parchment paper and roll . 6 cm (1/4 inch) thick.
Keeping the dough between papers, slide it onto a baking
sheet and freeze for at least 1 hour.
3. Center a rack in the oven and preheat it to 177°C (350°
F). Line a baking sheet with parchment paper or a silicone
baking mat. Have a 3 cm (1 1/4-inch) diameter cookie cutter
at hand. Peel away the parchment paper from both sides
of the dough and return it to one sheet. Cut out cookies
and place on the lined baking sheet, leaving at least an inch
between them. (If the dough gets soft as you’re cutting,
stop and put it and the already cut cookies in the freezer to
firm briefly.) Gather the scraps together, flatten them into a
disk, re-roll and freeze.
4. Bake for 15 to 17 minutes, or until the cookies are browned
on the bottom, lightly golden and firm to the touch on top.
As the cookies bake, you’ll see butter bubbling around the
tops and edges — it will settle into the cookies as they cool.
Transfer the baking sheet to a rack and allow the cookies
to rest for at least 5 minutes before serving, or let them cool
Note: The rolled-out dough can be wrapped airtight and
frozen for up to 2 months; cut and bake the cookies directly
from the freezer. The baked cookies are best served within
hours. If you keep them overnight, warm them in a 177°C
(350° F) oven for a few minutes before serving.
Goat Cheese and Chive Cookies
Recipes adapted from Dorie’s Cookies by Dorie Greenspan, Houghton Mifflin Harcourt, 2016.