1 cup (2 sticks) butter
1 teaspoon finely grated lemon zest
1 egg yolk
6 Tbs heavy cream
1 3/4 cups flour
3/4 cup finely grated Pecorino cheese
1/2 cup finely grated Parmesan cheese
1 tbs sugar
2 tsp minced fresh rosemary leaves
sea salt
Pinch of nutmeg

Beat the butter and lemon zest until smooth. Slowly beat in the egg yolk and cream. Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, and then beat on medium speed to make slightly sticky dough. Press dough out with a floured rolling pin and make shapes or fill a cookie press with the dough. At this point â€"the biscuits could be frozen for up to a month. Place biscuits onto ungreased baking sheets-an inch apart. Sprinkle with the remaining 1/4-cup Parmesan and refrigerate cookies for 20 minutes. Preheat oven to 325 degrees F. Bake 20 to 25 minutes. Briefly cool the cookies on the baking sheets, and then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Recipe Submitted by:
Ann Marie's Kitchen
Bangor

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