We couldn’t stop nibbling on them, that’s how irresistible they are. We hope you’ll love these salty, crispy, melt-in-the-mouth cookies with ajvar, as much as we do.

Their irresistibility comes from amazing crispy dough rich in butter, walnuts and fresh rosemary, that sets off the taste of real ajvar so well.

Pie crust dough is a culinary classic. It can be sweet or salty in many variations, from yummy sweet american pies with different fillings, to aromatic salty bites. It’s secret lies in the butter which makes this dough crunchy at first bite, trasforming into a juicy, soft goodness that slowly melts in your mouth.

Working with pie crust dough requires but a bit of skill, but is easily mastered. The dough needs to be made with well chilled ingredients, and through the process it needs to be warmed as little as possible in order to keep the butter from melting, and the dough from tearing.

So just after it’s mixed together, dough needs to be left to cool for at least half an hour, and is best left in the fridge overnight so the butter would solidify well, and the dough would be compact. Roll out the dough on a cold, well floured surface, avoid touching it with your hands as much as possible to keep it from warming up, and don’t roll it out too thinly, or it will break. Roll the thinned out dough carefully around the rolling pin to transfer it to the pan, if you’re baking larger pieces, a pie, for example,. It’s also important to prick small holes in it before baking, to allow the dough to breathe and keep it’s shape when you take it out of the oven.