Blue Cheese Walnut Cracker Recipe
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.
- 1/2 cup Unsalted Butter, Softened
- 8 ounces Blue Cheese, At Room Tempature
- 1 Larg Egg
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 dash Cayenne Pepper
- 1 1/2 cup All-Purpose Flour
- 1 cup Walnuts, Toasted
Beat together with electric mixer:
Add and beat until incorporated:
Beat in just until incorporated:
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, place a piece of plastic wrap on top of the dough when rolling to prevent sticking. 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.
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