INGREDIENTS
- 6 tbsp. unsalted butter
- ¼ tsp. kosher salt
- ¾ c. all-purpose flour
- 1 tsp. fresh thyme leaves
- 3 large eggs
- 3 oz. Parmesan cheese
- sour cream
METHOD
Heat the oven to 400 degrees F and line 2 baking sheets with parchment paper. In a medium saucepan over medium-high heat, melt the butter with the salt and 3/4 cup water. Remove from the heat and stir in the flour and thyme. Cook over medium heat, stirring constantly until the mixture is a smooth, shiny dough, about 1 minute. Transfer the mixture to the bowl of an electric mixer and spread up the sides of the bowl to cool. Meanwhile, in a medium bowl, lightly beat the eggs. Turn the mixer on medium speed and begin adding the egg, a little at a time, beating well between each addition (the mixture will separate into small chunks and then come back together). Stir in the cheese and transfer the mixture to a resealable plastic bag. Snip off the corner to make a 1/2-inch opening. Pipe logs about 6 inches long, spacing them 1 inch apart on the prepared baking sheet.
