I felt that they could benefit from a bit more salt and were too labor-intensive for the final product, but while on sabbatical, I really have nothing else to do, so...
SAVORY CHEESE SWIRLS
recipe courtesy of: a photocopy of a random Christmas cookie magazine -- not sure which one!
Yield: 50 cookies
2 5.2-ounce packages semisoft cheese with garlic and herbs (I used Boursin)
2 tablespoons grated Romano cheese
1/4 cup pine nuts, toasted
1/2 cup butter
1/2 cup shortening
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups AP flour
several drops green food coloring
1/4 cup snipped fresh chives (I used scallions)
1. For filling: In a small bowl, combine semisoft cheese and Romano cheese. Stir in pine nuts. Cover, chill.
2. In a large bowl, combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until evenly combined. Beat as much flour as you can with the mixer. Add green food coloring one drop at a time, beating until dough is pale green. Stir in any remaining flour and the chives. Divide dough in half. Cover; chill for one hour or until dough is easy to handle.
3. Place half of the dough between pieces of waxed paper; roll dough into a 10-inch square. Spread half of the filling over dough to within 1/2 inch of edges; roll up dough. Pinch edges to seal. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.
4. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper; set aside. Using a sharp knife, cut dough rolls into 1/4-inch-thick slices. Place slices 2 inches apart on prepared cookie sheet.
5. Bake in preheated oven for about 10 minutes or until edges and bottoms are lightly browned. Let stand on cookie sheet for 1 minute. Transfer to a wire rack; let cool.
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