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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Seen in April 2010 issue of Good Housekeeping. Absolutely cannot wait to give them a try. Y'all wanna' come for cocktails and nibbles? Ingredients:
1 cup water |
6 tablespoons butter or 6 tablespoons margarine, cut into tablespoons |
1/4 teaspoon salt |
1 pinch cayenne pepper |
1 cup all-purpose flour |
4 large eggs |
6 ounces gruyere cheese, shredded (2 cups) |
1/4 cup finely chopped parsley, flat leaf |
2 tablespoons finely chopped fresh chives |
1 teaspoon freshly grated lemon peel |
Directions:
1. Preheat oven to 400 degrees F. Line 2 large cookie sheets with parchment paper.
2. In 3-quart saucepan, heat water, butter, salt and cayenne to boiling on medium. Remove from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms ball and leaves side of pan.
3. Add eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheese, parsley, chives, and lemon peel until well mixed. Drop batter by rounded teaspoons, about 1 1/2 inches apart, onto prepared cookie sheets.
4. Bake 20 to 25 minutes or until puffed and golden brown, rotating sheets between upper and lower racks halfway through baking. Cool slightly on sheets on wire racks, 3-5 minutes. SERVE WARM.
5. To make ahead - cool completely, then transfer to airtight containers and freeze up to one month. Transfer from freezer to cookie sheets; reheat in 350 degree F oven 10 minutes or until warm.
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