Baking Central: Savory appetizers

Makes about 3 dozen.

Note: These are especially nice served with a soft goat cheese. Herbes de Provence is a blend of several herbs. Adapted slightly from "Cheese Hors d'Oeuvres" by Hallie Harron.

• 2 1/2 c. flour

• 2 tsp. salt

• 2 tsp. baking powder

• 3/4 c. freshly grated Parmesan cheese, firmly packed

• 1 tbsp. herbes de Provence (see Note)

• 3 tbsp. unsalted butter, softened

• 3/4 c. slivered almonds

• 3 eggs

• 1/2 c. cold water

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together the flour, salt, baking powder, Parmesan, herbes de Provence and softened butter with a wooden spoon. Mix in the slivered almonds.

In a separate bowl, beat eggs. Set aside 2 tablespoons of beaten egg. Mix ½ cup water with remaining beaten eggs and gradually beat into the flour mixture. Turn the moist dough out onto a floured surface and knead until smooth, about 2 minutes. Divide in half and form 2 logs about 10 inches long. Place on the baking sheet and press down to flatten slightly. Brush logs with reserved beaten egg.

Bake for 25 minutes or until lightly golden. Remove from oven to cool slightly, about 5 minutes. Reduce oven temperature to 325 degrees. Using a serrated knife, carefully cut the logs into ¼-inch thick slices and return slices to the baking sheet. (You may need to do this in 2 batches.) Bake for 10 minutes, then turn over and bake for another 10 minutes. Store, tightly covered, for up to 3 weeks.

Makes about 4 dozen.

Note: This classic hors d'oeuvre is from the legendary Southern cook Edna Lewis, and her protégé, Scott Peacock, in "The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks." These actually improve in flavor if made a day ahead.

• 1 2/3 c. flour

• 1 1/4 tsp. dry mustard

• 1 tsp. salt

• 1/4 tsp. cayenne pepper

• 1/2 lb. extra-sharp Cheddar cheese, coarsely grated (2 1/2 c.)

• 1 stick (4 oz.) unsalted butter, at room temperature

• 2 tbsp. water

Directions

Sift the flour, mustard, salt and cayenne into a medium bowl; set aside.

Using an electric mixer, beat the cheese and butter on low speed until well blended. Gradually beat in the flour until completely incorporated. Add the 2 tablespoons water and beat for 1 minute until the dough comes together.

Gather dough into a ball in the bowl, then place on a lightly floured surface and knead 5 times. On a large sheet of wax paper, roll the dough into a 9- by- 12-inch rectangle, keeping the edges as straight as possible. Slide the dough onto a baking sheet and refrigerate until chilled, about 15 minutes.

Preheat the oven to 425 degrees. Cut the dough in half crosswise, then cut it into ¼ in.- by- 6-inch strips. Transfer the strips to 2 baking sheets, about ½-inch apart. Bake 1 sheet at a time for about 10 minutes, or until the cheese straws are golden and just firm. Do not overbake. Let cool slightly, then carefully transfer to a rack to cool completely.

Makes about 3 dozen.

Note: This recipe was among the finalists of last year's holiday cookie contest in Taste. Judges considered it a bit too savory to be a cookie, but it was so delicious, we've brought it back as an hors d'oeuvre. From Jennifer Pettit of Coon Rapids.

• 2 c. flour

• 1/2 tsp. baking powder

• 2 tbsp. freshly chopped rosemary leaves

• 1/2 c. (1 stick) unsalted butter, at room temperature, plus 1/2 tbsp. for pan

• 11 oz. log of goat cheese, at room temperature

• 1/2 tsp. vanilla extract

• 3/4 c. powdered sugar

• 1/2 c. dried cranberries, finely chopped

Directions

Preheat oven to 325 degrees. Butter bottom and sides of a 9- by 9-inch baking pan.

In a medium bowl, whisk together flour, baking powder and rosemary, and set aside.

In a large bowl, combine butter, goat cheese and vanilla extract, and mix until creamy. Add powdered sugar, flour mixture and cranberries and, using your hands, knead until thoroughly combined.

Pat dough evenly into prepared pan and bake for 20 to 22 minutes; do not overbake. Remove pan from oven and transfer pan to a wire rack to cool completely.

Cut shortbread into small triangles or squares and serve.