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1
Bring all ingredients to room temperature.
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2
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds.
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3
Slowly beat in the egg yolk and cream.
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4
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl.
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5
Gradually add the flour mixture into the butter mixture while mixing slowly.
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6
Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
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7
Fill the cookie press with the dough.
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8
Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets.
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9
Leave about one inch between cookies.
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10
Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
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11
Preheat oven to 325 degrees F.
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12
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes.
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13
Briefly cool the cookies on the baking sheets, then transfer to racks to cool.
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14
Serve or store in a tightly sealed container for up to 1 month.
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15
Cook's Notes: These freeze beautifully.
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16
Press the cookies out into desired shapes on cookie sheets and freeze.
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17
Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month.
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18
When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.
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19
Some disk shapes work better than others.
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20
Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover.
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21
Stars and and snowflakes work, too.
