Rose & Steve's Recipes

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**Blue Cheese Walnut Cookies**

The Washington Post, December 9, 2009

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.

Makes about thirty 2-inch cookies

**Ingredients:**
  * 3 1/2 ounces good-quality, mild blue cheese (don't scrimp on this, get the really good, strong flavored stuff)
  * 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
  * 1/8 teaspoon cayenne
  * 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.
42 calories, 3g fat, 2g saturated fat, 5mg cholesterol, 64mg sodium, 3g carbohydrates, n/a dietary fiber, n/a sugar, 1g protein.