Blue Cheese Walnut Crackers


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Cook Time:

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Makes about 14
Make sure to chop the walnuts very fine, to make it easier to roll the dough thin and cut out the shapes. If you like, add 1/4 teaspoon finely chopped rosemary to the dough with (or instead of) the cayenne. You can chill the dough for several hours or overnight, but you'll need to let the dough sit at room temperature so it will be soft enough to roll. Place a piece of plastic wrap on top of the dough when rolling to prevent sticking.

Beat together with electric mixer:
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces soft blue cheese, at room temperature

Add and beat until incorporated:
1 large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne

Beat in just until incorporated:
1 1/2 cups all purpose flour
1 cup walnuts, toasted and finely chopped

Mixture will be slightly crumbly. Turn out onto large piece of plastic wrap and press into a disk. Refrigerate for 30 minutes. Preheat oven to 375 degrees. Divide dough in half and, working with one half at a time, roll out on lightly floured counter to 1/8 inch thick, and cut with your favorite Ann Clark Ltd. cookie cutters. Transfer to cookie sheets lined with parchment paper and bake 10 to 12 minutes or until golden brown. Cool completely.