Kellogg'sandreg Cocoa Krispiesandreg Cheese Cookies and Tomato Soup

Method:

1. 1

   Preheat the oven to 375 degrees F. In a food processor, pulse the cheeses and butter into small pieces. Pulse in the flour until it resembles coarse sand, then turn into a large bowl.

2. 2

   Add cream, if necessary, until the dough forms a solid ball when pressed together. In a food processor, pulse the hazelnuts and 1 cup Cocoa Krispies until fine.

3. 3

   Roll the dough out on a floured surface to 1/2-inch thick and evenly press the Cocoa Krispies-hazelnut mixture onto the dough.

4. 4

   Cut the dough into 24 pieces and bake on a buttered baking pan until golden brown, about 15 minutes. While the cookies are baking, start the tomato soup.

5. 5

   Heat the olive oil in a large saucepan and cook the shallot and garlic until soft but not brown.

6. 6

   Add the tomatoes and cook over medium heat for about 10 minutes.

7. 7

   Add the wine and stock and simmer 7 minutes more.

8. 8

   Add the remaining 1 cup Cocoa Krispies and cook for another 3 minutes. Puree the soup in a blender until smooth and season with salt and pepper.

9. 9

   Serve the tomato soup with the cookies on the side for dipping.

Adapted from Foodnetwork