Blue Cheese Cookies Recipes

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BLUE CHEESE "COOKIES"



Blue Cheese

Make and share this Blue Cheese "cookies" recipe from Food.com.

Provided by jrobertfl

Categories     < 30 Mins

Time 25m

Yield 10-12 Pieces, 10-12 serving(s)

Number Of Ingredients 7

1/2 cup butter, softened
1 cup flour
3 ounces blue cheese
1 ounce cheddar cheese, very mild
1 egg white
1 pinch paprika
1 pinch poppy seed

Steps:

  • Mix butter, flour, cheeses.
  • Shape dough into a roll about 1 1/2 " diameter for slicing and baking.
  • Can be made ahead; wrap in plastic wrap and freeze.
  • To serve; defrost until able to slice about 15 minute cut into 1/3" slices. Brush with eggwhite mixed with paprika.
  • Sprinkle with poppy seeds.
  • Bake greased cookie sheet at 450* for 10 minutes.

Nutrition Facts : Calories 170.2, Fat 12.7, SaturatedFat 8, Cholesterol 33.8, Sodium 207.4, Carbohydrate 9.8, Fiber 0.3, Sugar 0.1, Protein 4.3

BLUE CHEESE AND WALNUT CRACKERS



Blue Cheese and Walnut Crackers image

Provided by Ina Garten

Categories     appetizer

Time 1h37m

Yield 30 crackers

Number Of Ingredients 7

1/4 pound (1 stick) unsalted butter at room temperature
8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water for egg wash
1/2 cup roughly chopped walnuts

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
  • Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

ROSEMARY BLUE CHEESE ICE BOX COOKIES



Rosemary Blue Cheese Ice Box Cookies image

I know, I know... I thought the same thing. *lol* Domestic Blue cheese gives cookies a clean flavor, color and texture. Use less flour with a Stilton-style cheese and more flour with a French-style Roquefort.

Provided by Sandi From CA

Categories     Dessert

Time 35m

Yield 48 cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 cup cornstarch
1/2 teaspoon salt
12 ounces blue cheese, softened
1 cup butter, softened
1/2 cup granulated sugar
1 cup dried cranberries, finely chopped
1 1/2 cups chopped pecans or 1 1/2 cups walnuts
1 -2 tablespoon fresh rosemary, whole leaves only
white sugar or natural sanding sugar, for sprinkling

Steps:

  • Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.
  • Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours). Preheat oven to 325°F Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves onto the center of each cookie in a fan-like shape. Sprinkle each cookie with sanding sugar.
  • Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.

Nutrition Facts : Calories 125.3, Fat 8.4, SaturatedFat 4, Cholesterol 15.5, Sodium 150.8, Carbohydrate 10.4, Fiber 0.6, Sugar 2.4, Protein 2.6

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