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 cup
Pecans - 1 and 1/2 cup (toasted and chopped -1 cup for the dough and 1/2 cup for the topping))
Preparations
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.
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