Crispy Emmental Cheese and Poppy Seed Bites for Shavuot

Shavuot is filled with creamy cheesecakes, rich dairy dishes, and beautiful holiday spreads, but sometimes the simplest bites are the ones everyone keeps reaching for.

These buttery savory cheese cookies are crispy on the outside, tender in the center, and completely addictive. They pair perfectly with salads, dips, and coffee, and they disappear almost as quickly as they come out of the oven.

Best of all, they are easy to make and endlessly customizable with your favorite toppings and herbs.

Makes 50 to 60 cookies

Ingredients

For the Dough

• 2 oz Emmental cheese, finely grated
  (or mozzarella or Parmesan)
• 14 tbsp cold butter
• 1/2 cup sour cream
• 3 tbsp oil
• 1 tsp baking powder
• 2 tsp salt
• 3 1/2 cups all purpose flour

For the Topping

• 1 beaten egg
• 3.5 oz whole poppy seeds

Instructions

Make the Dough

In a stand mixer fitted with the paddle attachment, combine the cheese, butter, sour cream, and oil.

Add the flour, baking powder, and salt in two additions and mix until a smooth dough forms.

Transfer the dough to a lightly floured work surface.

Shape the Cookies

Roll out the dough to about 1/3 inch thick.

Brush the top with beaten egg and sprinkle generously with poppy seeds.

Refrigerate the dough for 1 hour.

Cut into small rectangles about 1 x 1.5 inches in size.

Arrange on a parchment lined baking sheet.

Bake at 340°F for about 30 minutes, or until golden brown.

Tips and Variations

• Use cold butter for the best texture.
• For easier grating, freeze the cheese briefly before using.
• Instead of poppy seeds, sprinkle grated Parmesan over the cookies before baking.

You can also customize the cookies with toppings like:

• sesame seeds
• black sesame
• nigella seeds
• oregano
• za’atar
• mustard seeds
• sumac
• fresh herbs

These savory cheese cookies are perfect for Shavuot hosting, brunch spreads, or anytime you want something buttery, cheesy, and irresistible.