These cookies are very rich, but still very light and crispy. They go well with soup. The recipe comes from Martha Stewart Living, November 1997. To make 30 cookies, you will need 1 cup of roasted walnuts (3 1/4 ounces), 3/4 cup of all-purpose flour, plus more for dusting, 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground pepper, 1/4 teaspoon of baking soda, 2 tablespoons of cold unsalted butter, cut into pieces, 1/4 pound of blue cheese, crumbled, and coarse salt for sprinkling.
To prepare the cookies, finely grind 1/2 cup of walnuts in a food processor bowl. Add flour, salt, pepper, and baking soda; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until dough comes together, about 15 seconds.
Preheat oven to 350 degrees. Transfer dough to lightly floured surface; divide into two equal portions. Roll each portion into a 1/2-inch-diameter log. Roughly chop remaining 1/2 cup of walnuts; sprinkle on clean work surface. Roll logs in walnuts. Wrap each log in plastic wrap; chill until firm, at least 3 hours.
Slice logs into 1/4-inch-thick coins. Transfer to ungreased baking sheets; sprinkle with coarse salt. Bake until centers are firm to the touch, about 15 minutes. Transfer to wire racks to cool. Store in airtight container at room temperature for 3 to 4 days.
27.04.2023 @ 09:11
These cookies are very rich, but still very light and crispy. They go well with soup. The recipe comes from Martha Stewart Living, November 1997. To make 30 cookies, you will need 1 cup of roasted walnuts (3 1/4 ounces), 3/4 cup of all-purpose flour, plus more for dusting, 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground pepper, 1/4 teaspoon of baking soda, 2 tablespoons of cold unsalted butter, cut into pieces, 1/4 pound of blue cheese, crumbled, and coarse salt for sprinkling.
To prepare the cookies, finely grind 1/2 cup of walnuts in a food processor bowl. Add flour, salt, pepper, and baking soda; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until dough comes together, about 15 seconds.
Preheat oven to 350 degrees. Transfer dough to lightly floured surface; divide into two equal portions. Roll each portion into a 1/2-inch-diameter log. Roughly chop remaining 1/2 cup of walnuts; sprinkle on clean work surface. Roll logs in walnuts. Wrap each log in plastic wrap; chill until firm, at least 3 hours.
Slice logs into 1/4-inch-thick coins. Transfer to ungreased baking sheets; sprinkle with coarse salt. Bake until centers are firm to the touch, about 15 minutes. Transfer to wire racks to cool. Store in airtight container at room temperature for 3 to 4 days.