The creator of the recipe warns in advance: You won't be able to stop eating these cookies, so prepare yourself. The blue cheese adds a slightly tangy taste, and the cookies themselves are wonderful and crisp.
Ingredients:
Blue cheese - 3.5 oz. (Roquefort or Danish blue - crumbles)
Butter - 1 stick
Olive oil - 2 tbsp.
Powdered sugar - 1 tsp.
Salt - 1 tsp.
Ground black pepper - 1 tsp. (or 1/2 tsp chili powder)
Flour - 1 and 1/4 cups
Pecans - 1 and 1/2 cup (toasted and chopped - 1 cup for the dough and 1/2 cup for the topping))
Preparation:
Place the butter, cheese, olive oil, salt, powdered sugar and black
pepper (or chili) into a food processor.
Blend until ingredients are
well mixed.
Add one cup of chopped pecans and flour, and work until a crumbly
texture is formed.
Remove the dough from the food processor and knead with your hands.
Divide the dough into 2, mold each part into a log or long rectangle
(for circles or squares).
Sprinkle the 1/2 cup of pecans you have left
on a baking pan and place the logs or rectangles on top of them. roll
them over the pecans so that they stick.
Wrap the dough in plastic wrap and cool in the refrigerator for
about an hour or more before slicing the cookies.
They can be stored in
the freezer for 4 weeks.
Heat your oven to 350°F (180°C).
Remove the plastic wrap and slice
into cookies. Place the slices on the baking sheet-lined pan.
Bake them
for about 13-14 minutes until they turn golden at the bottom around the
edges and then transfer to a cooling rack.
Chef's Tip:
You can store them in a closed container for up to 4 days, however, the
chances that you'll have leftovers are slim to none!
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