These might have taken 10 minutes to throw together and then 10 in the oven.

Amazing.

I made one batch with parm and sprinkled maldon sea salt and a bit of cayenne on top, the second batch without cheese and added rosemary to the dough, maldon on top.  Lots of combinations to try.  Gruyere-cheddar next?

I rolled to less than 1/2″, maybe 1/4″, and that was about right. They puff a bit in the oven.

The recipe says they can be stored in a tin for a few days, but I doubt you’ll get that far once your guests get a taste.

Stay tuned for more holiday goodies, including this year’s Annual List You’ll Want to Check Twice and the release of a brand new season of The Making Magnificence Project!

P.S.  If you’re considering how to create a vibrant Second Act after corporate life, I’ve designed a private exectutive retreat just for you.  And there are just two seats left.