Nokkelost Cookies

Cheese + Cookies? Count us in.

Ingredients⁠

4 ounces unsalted butter, at room temperature

2 Tbsp sugar

1 cup Nokkelost, coarsely shredded

1 egg

1 cup all purpose flour

1 tsp baking powder

½ tsp salt

½ cup dates, finely chopped

½ cup pecans, finely chopped

⁠Instructions

Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on low until smooth and creamy, about two minutes. Do not raise the speed, it will incorporate too much air. Add the cheese and beat another minute. Beat in the egg until incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the chopped dates, making sure that the dates are coated in the flour mixture.

On a low speed, add the flour mixture to the cheese mixture, scraping down the bowl as needed.

Spread the dough along the edge of a piece of plastic wrap, roll the dough into a log shape about 12 inches long. Wrap the dough airtight and refrigerate for a minimum of 1 hour or up to three days. If you are making the dough ahead, it can be frozen up to two months.

Preheat the oven to 350 degrees F.

Place the chopped pecans on a flat plate or dish. Unwrap the dough log and roll it in the chopped pecans, pressing the pecans into the dough.

Slice the dough log into ¼ thick rounds. Place the rounds on a parchment lined or nonstick baking sheet and bake for 10-12 minutes, or until the edges start to brown. The bottoms will brown faster than the tops so watch them carefully.  Remove to a rack and cool completely. Store in an airtight container for up to one week.