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.
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Prep Time
45 minutes
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Cook Time
12 minutes
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Servings
14
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- 1/2 cup Unsalted Butter, Softened
- 8 ounces Blue Cheese, At Room Tempature
- 1 Large 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
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Square Cookie Cutter, 2.5"
$2.99View Square Cookie Cutter, 2.5" -
Ann Clark Parchment Paper Baking Sheets
$24.99View Ann Clark Parchment Paper Baking Sheets -
Fat Daddio's Rolling Rod, 14"
$20.99View Fat Daddio's Rolling Rod, 14"
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1
Beat together with electric mixer:
Butter
Blue Cheese - 2
- 3
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4
Add and beat until incorporated:
Egg
Kosher salt
Black pepper
Cayenne pepper - 5
- 6
- 7
- 8
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9
Beat in just until incorporated:
Flour
Walnuts - 10
- 11
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12
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.
- 13 Enjoy!
-
Square Cookie Cutter, 2.5"
$2.99View Square Cookie Cutter, 2.5" -
Ann Clark Parchment Paper Baking Sheets
$24.99View Ann Clark Parchment Paper Baking Sheets -
Fat Daddio's Rolling Rod, 14"
$20.99View Fat Daddio's Rolling Rod, 14"
