Friday, May 20, 2011
Savory Cookies: Blue Cheese and Walnuts
If you only glance at this picture you might think Pecan Sandies, right? Bite into this cookie and your taste buds immediately send different signals - salty and savory. What started out as a cracker recipe, turned into a cookie, yet I really think this is a three-fold recipe depending on size and need: cracker, cookie, or even biscuit. On the plus side, these are not the type of cookies where you would want to eat them all at once (admit it, we've all been there). These are best when served as hors d'oeuvre with cocktails.
Since I mentioned cocktails, you must know this is a Barefoot Contessa recipe. Guilty. Original recipe is listed below. For just me, I cut the recipe in half, performed what I consider a 'rough chop' on the walnuts, and cut them a bit larger. As I said, I think this works as cracker, cookie, or biscuit. In other words, mine did not look like the BC's, but I'm pretty sure they tasted just as good!
Blue Cheese and Walnut Crackers
Original recipe, Ina Garten, 2008
¼ pound (1 stick) unsalted butter at room temperature
8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
1½ 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
½ cup walnuts, roughly chopped
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. 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.