Savory Gruyere Spritz Biscuits

• 2 sticks butter, room temp
• 1 egg yolk, room temp
• 1/3 cup plus 1 tsp whole milk
• 1 cup gruyere, very finely grated
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 Tbsp fresh thyme, chopped finely
• 2 cups flour
• 1/4 tsp freshly ground nutmeg

Preheat oven to 325°F. Using a stand mixer, beat butter until light and fluffy. Add yolk, milk, and cheese until combined. In a small bowl, mix flour, salt, pepper, thyme, and nutmeg. Slowly add flour mixture to wet mixture until a thick dough has formed. Form dough into a log shape and chill in the refrigerator for 20-30 minutes. *For the best results, place an ungreased natural aluminum baking sheet in the refrigerator to chill prior to dispensing dough.

When dough has chilled and firmed up, unscrew top cap of Spritz Cookie press and place dough into the tube. Screw cap back on and hold the press firmly with the bottom resting on the chilled baking sheet. Press down on the lever to form biscuit design and lift straight up to separate each biscuit from spritz press. Repeat with remaining dough and switch out designs as desired. Bake for 15-18 minutes or until golden brown. Makes approx. 4 dozen biscuits, depending on shape. Delicious when served warm as an appetizer or snack.