Urmeli's savory cheese, onion, and ham cookies

Ingredients for 1 servings:

• 65 g cheese (soft cheese), Bavarian
• 65 g mountain cheese
• 65g Gouda
• 250 g flour
• 1 tsp, heaped baking powder
• 200 g butter, cold
• 50 g fried onions with ham flavor
• ¼ tsp, leveled nutmeg
• ¼ tsp, leveled paprika powder, hot
• ½ tsp, leveled paprika powder, sweet
• 1 pinch(s) allspice
• 2 pinch(s) salt and pepper
• 1 m.-sized egg(s)
• 1 medium egg yolk
• 3 tbsp condensed milk
• Caraway seeds

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

The cookies taste delicious with wine or beer.

Remove the soft cheese from the refrigerator about 15 minutes before use and press it through a sieve. Finely grate the mountain cheese and Gouda cheese. Mix the flour with the baking powder, sift it onto the worktop, and make a well in the center. Sprinkle the cheeses on top and scatter the butter in flakes on top. Distribute the spices and fried onions over the mixture and add the egg to the center. Roughly chop and mix with a spatula. Quickly knead into a dough and form into a ball. Wrap in plastic wrap and chill for about 1 hour. Line 2 baking sheets with baking paper. Mix the egg yolk with the condensed milk. Preheat the oven to 220°C. Separate small pieces of the chilled dough, shape them into balls, and roll them out between 2 cut-open freezer bags. Lightly flour the bottom freezer bag, place the dough ball on top, flatten it, turn it over, cover with the second freezer bag, and roll it out to about 1/2 cm thick. Cut out 3 cm circles and place them on the baking sheet. Before cutting out, sprinkle a little flour over the dough and spread it out by hand. Brush the surfaces with the egg yolk mixture and sprinkle with caraway seeds, if desired. Bake on the middle rack for about 8-10 minutes until golden brown. Cool on a wire rack. While one batch is in the oven, prepare the next batch. This batch makes about 4 1/2 baking sheets. Store the cookies in a tin once cooled.