Comments on: Italian Cheese Cookies

By: Crunchy Cheese Poppers « Kayotic Kitchen

Crunchy Cheese Poppers « Kayotic Kitchen — Thu, 29 Dec 2011 15:14:23 +0000

[...] you start 2012 without an easy and incredibly delicious snack recipe, now can I? Revival of the Italian cheese cookies. J-man was looking forward to these so much. He loved them and said they tasted a little like pizza [...]

By: Stephanie

Stephanie — Mon, 21 Nov 2011 20:07:55 +0000

I’ve have tried this recipe twice now. First time using only cold butter and the second time substituting (good) olive oil for the butter. I must say that everyone preferred the oil version. This is a great website and I am so happy to have run across it. Just love the design of the site and the humor behind it!

By: Ezzie

Ezzie — Fri, 21 Oct 2011 13:12:16 +0000

Fabulous savory cookies! But here in Central PA when you say “cookie” everyone expects SWEET. So I called these crackers. I made 4 batches of them! I varied one batch of the recipe by adding lemon zest and eliminating the sun-dried tomatoes. Another batch I varied by using Kraft parmesan cheese and I can’t believe it’s not butter. Not as good but “diet” compared to the original recipe which is my favorite!

I made them for our company bake sale for United Way. Plus I am making them for my neighbors now who are already clamoring for the recipe! I love this and your writing style! Will be looking over more of your recipes! GREAT JOB!

By: Kataryna

Kataryna — Sat, 16 Apr 2011 04:36:35 +0000

Just making these up for a potluck tomorrow night — can’t wait! They look delicious, and I’ve been dying to use saving the recipe for about two months now :) I know the wait will be worth it!

By: Lacey

Lacey — Wed, 26 Jan 2011 16:39:58 +0000

ok these are one of my favorites to this day. I successfully veganized them!!! I used Earth Balance instead of butter, and Daiya instead of cow’s milk cheese.

I noticed people above complained about moisture, but I didn’t have any issues. I have never heard of or seen fluid butter. Is something added to the mixture besides milk/salt? I can see a liquid affecting the dough differently than something that isn’t liquid. I’m really curious about fluid butter. I’ll do some research to see if it’s just Americans that miss out on this!

By: Michelle

Michelle — Sat, 27 Nov 2010 16:27:33 +0000

I saw this recipe re-posted on The Kitchn, and I had to make it. These cookies are absolutely spectacular, and so easy. Thanks for this post- this will be in my recipe book for a long time.

By: kay-leigh

kay-leigh — Fri, 19 Mar 2010 19:33:55 +0000

i love italian cheese cookies. they are sooooooooooooo good

By: cricut scrapbooking tool

cricut scrapbooking tool — Tue, 02 Feb 2010 20:23:58 +0000

Saw your blog bookmarked on Digg.I love your site and marketing strategy.

By: mila0506

mila0506 — Fri, 29 Jan 2010 15:30:10 +0000

thanks for posting this! I will definitely give it a try~~

By: Dewi

Dewi — Thu, 27 Aug 2009 14:47:59 +0000

If I have to use dried rosemary instead (fresh is expensive here in Singapore) how much of it would I need to use? Dried herbs tend to be less/more pungent I can’t remember…and should I sprinkle a little on top of the cookies as well?