Blue Cheese Crackercookie Recipes

BLUE CHEESE AND PECAN CRACKERS

Steps:

• Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool.

ROSEMARY BLUE CHEESE ICE BOX COOKIES

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.

BLUE CHEESE AND WALNUT CRACKERS

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.

BLUE CHEESE CRACKER/COOKIE

Steps:

• 1. Preheat oven to 350^. Cover jelly roll pan with non-stick foil;set aside. --- Using an electric mixer on medium speed. Cream together the cream cheese and butter until light and fluffy.
• 2. Add cayenne, blue cheese,flour, krispies, and bacon, beat this on medium low speed;until well blended..The dough will be very stiff.
• 3. Roll dough into balls,using 1 Tablespoon of dough for each cracker. Place on prepared pan at least 1 inch apart. Flatten each with a fork or bottom of a glass. Bake about 12 to 15 minutes; until crackers are just golden brown. Leave on pan about 30 seconds then remove to cool on wire racks. Enjoy using other similar cheese too.

BLUE CHEESE "COOKIES"

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.