Blue Cheese Walnut Cookies

I ran across this recipe from the Washington Post the other week and being a blue cheese lover thought it sounded good.

The recipe as given in the Post:

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


• 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


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.

Now I found the dough to be quite dry so I added a bit more cheese and butter.


They turned out all right -- I like my regular cheese wafers better. I think if I make them again, I will use a stronger blue cheese and maybe pecans instead of walnuts.

© Cheryl Fuller, 2007. All  rights reserved.