BLUE CHEESE WALNUT COOKIES

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.

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SERVINGS: 30 2-INCH COOKIES 

INGREDIENTS

• 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

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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.