Here’s the thing with food blogging. You cook food for your friends, then you go online and tell everyone how awesome your food is. It’s a little weird. You just have to hope that you are an objective critic of your own cooking and that your friends aren’t just being polite when they tell you how much they enjoyed what you served them. Or that your friends aren’t offended by your total and complete lack of modesty.
And that brings us to these blue cheese and walnut cookies.
They were delicious. I hate blue cheese and I thought they were delicious. A couple party guests told me that they hated blue cheese and they thought they were delicious. And of course, people who loved blue cheese also found these cookies delicious. I have emails from some attendees stating this fact, so it must be true.
This recipe comes from the blog Pastry Studio, who graciously agreed to let me reprint this. She impressively made her own fig jam. I bought a jar of Bonne Maman fig preserves and rather than making sandwiches, put it as a spread or dip on the side. The cookies worked plain or with the jam, so feel free to choice your poison.
Blue Cheese and Walnut Cookies
Adapted from Pastry Studio
The original recipe notes that it makes 24 2 inch round cookies. I made 1 1/2 inch square ones and probably got about 40 out of the dough.
6 oz blue cheese, softened
4 oz butter, softened
1/2 cup walnuts
1/4 C + 2 T granulated sugar
1/4 teaspoon salt
1 1/2 C flour
Pulse the walnuts in a food processor until there’s no real big chunks but before it turns totally to meal. Basically, you will be rolling these cookies out very thin, and you don’t want any shards sticking up.
Remove the walnuts. Add the blue cheese, butter, sugar and salt to the food processor and blend until creamy. Add the flour and walnuts and pulse until mixture just starts to come together and forms a clump. Gather dough and place on a piece of plastic. Refridgerate until thoroughly chilled, at least an hour or two, and preferably overnight.
Preheat the oven to 325 and line baking sheets with parchment paper or a silpat.
Roll out the dough. Use a cookie cutter if you’d like, but if you want square cookies like mine, get a ruler and trace a grid into the dough. I made mine in 1 1/2 inch squares.
You want to work as quickly as possible so that the dough doesn’t warm up. Since it took me a long time to draw the squares, I put the trays of cookies back into the fridge for a half hour before I baked them just to be safe. So clear some room in the fridge before you do it. You want these to hit the oven cold so that they retain their shape while baking.
Bake for about 12 minutes or up to 18 minutes if they are larger, until the edges just start to turn golden. I baked mine one batch at a time in the middle rack, but if you put two trays in, be sure to rotate pans halfway through.
Cookies can be stored in an airtight container at room temperature for several days. I made mine on Saturday and today, Wednesday, they are still good.
To serve, spread with fig jam and make sandwiches, put the jam on the side, or just eat them plain with a glass of wine. These little things are definitely cookies. Similar to shortbread, but a bit chewier. The cheese flavor is strong enough that they could be served before dinner as an appetizer, but they are sweet enough that you could serve them as dessert with some fruit or port.