Blue Cheese Walnut Cookies -the first time I ever tried these cookies was at my good friend Tina’s home. She is sort of the baker. Actually she is a incredible baker, and I usually go away her home impressed to do extra cooking. Last 12 months at Christmas she did a large quantity of baking, and the Blue Cheese Walnut cookies was one of many cookies that she had. The Blue Cheese Walnut cookies usually are not a cracker, however a cookie.
The authentic recipe for the Blue cheese walnut cookies was one which was noticed on the Washington Post and the recipe is by From Roger Potter, pastry chef at 701 Restaurant in Northwest Washington. The first time these have been made, we thought they have been good, however wanted some spice, as we felt they have been lacking one thing Tina went with dried ancho pepper powder. I believe a bit of olive juice or possibly some lower up olives would additionally do nicely in right here.
Blue Cheese Walnut Cookies
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Original recipe – Blue Cheese Walnut Cookies
Blue Cheese Walnut Cookies
You could make a flavorful savory cookie with blue cheese and walnuts.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- Three half of ounces gentle blue cheese
- 3 tablespoons unsalted butter at room temperature
- half of cup flour
- 1/4 cup cornstarch
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ancho chili powder (though I have never tried it, I believe cayenne would even be good.)
- 1/8 teaspoon freshly floor black pepper
- 1/3 cup walnuts, finely chopped
Preheat the oven to 325 levels.
Line 2 baking sheets with parchment paper or silicone liners. Combine the blue cheese and butter within the bowl of a meals processor; pulse till totally blended. Add the flour, cornstarch, salt, pepper, ancho chili powder; pulse till the dough resembles coarse meal.
Add the walnuts and course of till a moist dough is fashioned. Gather the dough right into a flat disk, wrap in plastic wrap and refrigerate for not less than 30 minutes and as much as in a single day, till totally chilled and agency. Roll out the dough to a thickness of 1/Four inch.
Use 2-inch cookie cutters to chop out shapes. The dough could be rerolled. Transfer to the baking sheets, spacing the cookies 1 inch aside. Bake 1 sheet at a time for 12 to 14 minutes till flippantly golden on the perimeters. Transfer to a wire rack to chill fully earlier than serving or storing.
Notes: MAKE AHEAD: Store the cookies in an hermetic container for as much as 2 days. The dough could be refrigerated for as much as 1 day. For greatest taste, don’t freeze the dough or the baked cookies. Yield: Makes about thirty 2-inch cookies.
Calories: 52kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 82mg | Potassium: 20mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1.6% | Calcium: 2.4% | Iron: 1%