A novelty icebox cookie well worth thetime and effort.
Recipe: Rosemary Blue CheeseIcebox Cookies
2 1/2 cups all-purpose flour 1 cup cornstarch 1/2 teaspoon salt 12 ounces Blue cheese,* softened 1 cup (2 sticks) butter, softened 1/2 cup granulated sugar 1 cup dried cranberries, finely chopped 1 1/2 cups nuts (pecans or walnuts), finely chopped 1 to 2 tablespoons fresh rosemary, leaves only White or natural sanding (coarse) sugar
Whisk together flour, cornstarch and saltin a bowl; set aside. Cream together Blue cheese and butter withan electric mixer. Add sugar and beat until light and fluffy.Slowly add flour mixture to butter and cheese mixture; beat tocombine. Add cranberries and mix on low just until evenly dispersed.
Divide the dough into two pieces and useparchment paper or plastic wrap to form the dough into two 11/2-inch diameter round or square logs. Set out two fresh piecesof plastic wrap and sprinkle the chopped nuts evenly over both.Roll the logs of dough in nuts until covered. Tightly wrap andseal the logs; refrigerate until firm (at least 2 hours).
Preheat oven to 325°F (160°C).
Working with one log at a time, unwrapand slice logs into 1/4-inch discs. Place 1 inch apart on parchment-linedbaking sheets. Gently press about 3 small rosemary leaves oneach cookie. Sprinkle each cookie with sanding sugar.
Bake on a middle rack until bottoms beginto brown and tops just begin to turn from pale to golden; 12to 18 minutes.
Cool on sheets 1 to 2 minutes before removingcookies to a cooling rack to cool completely.
Store cookies in an airtight containerfor up to 1 week.
Makes about 4 dozen.
*Domestic Blue cheese gives cookies a cleanflavor, color and texture. Use less flour with a Stilton-stylecheese and more flour with a French-style Roquefort.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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