This is a refined, savory cookie that goes well with port or other after-dinner wine.
Make Ahead: Store the cookies in an airtight container for up to 2 days. The dough can be refrigerated for up to 1 day. For best flavor, do not freeze the dough or the baked cookies.
Servings: 30 2-inch cookies
Ingredients
- 3 1/2 ounces good-quality, mild blue cheese
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup walnuts, finely chopped
Directions
Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or silicone liners.
Combine the blue cheese and butter in the bowl of a food processor; pulse until thoroughly blended.
Add the flour, cornstarch, salt and pepper; pulse until the dough resembles coarse meal. Add the walnuts and process until a moist dough is formed.
Gather the dough into a flat disk, wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight, until thoroughly chilled and firm.
Roll out the dough to a thickness of 1/4 inch. Use 2-inch cookie cutters to cut out shapes. The dough can be rerolled. Transfer to the baking sheets, spacing the cookies 1 inch apart. Bake 1 sheet at a time for 12 to 14 minutes until lightly golden on the edges. Transfer to a wire rack to cool completely before serving or storing.
Recipe Source
From Roger Potter, pastry chef at 701 Restaurant in Northwest Washington.
Tested by Bonnie S. Benwick.
Email questions to the Food Section at food@washpost.com.
