From the recipe author—This is a family recipe from my grandmother (from the mid-20th century, at least). Nobody can eat just one! We like to make one big batch, freeze it, and then have several opportunities to bake up smaller batches throughout the holiday season.


  • 1 1/2 cups shredded cheddar cheese (preferably sharp)
  • 1/4 cup shredded Parmesan cheese
  • 3/4 cup unsalted butter, softened (not melted)
  • 1 1/2 cups sifted flour
  • 1/4 tsp. Kosher Salt
  • 1 tsp. Hungarian Sweet & Spicy Paprika


*These will work with your favorite style of paprika (sweet, smoked, hot) or a paprika-inspired spice blend, like Homestead Seasoning or Mapuche Style Merkén Seasoning.


In a large bowl, combine cheeses and butter by hand. Mix dry ingredients together in a separate bowl and add to cheese mixture. Combine all ingredients into a dough ball. Divide dough in half and roll into 2 logs, each about 2 inches in diameter. Wrap logs in wax paper and chill in refrigerator for at least 2 hours or up to several days. (Logs may also be frozen for later use.) When well chilled, cut logs into 1/4-inch thick coins and place on nonstick baking sheets. If desired, sprinkle with extra paprika. Bake at 350 degrees for 8 to 12 minutes until golden and just barely firm. Cool completely on baking sheets before serving.


About 24 cookies

Thanks To

Jim Brown, Savory Spice—Sellwood/Portland, OR owner

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Savory Spice Shop Ingredients
Salt Kosher $6.65
Hungarian Sweet & Spicy Paprika 1 oz bag $2.85



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