Rosemary Blue Cheese Ice Box Cookies

Name: Rosemary Blue Cheese Ice Box Cookies
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 48
Cuisine: Global
Ingredients: 340 grams Blue cheese, softened; 237 milliliters butter, softened; 237 milliliters cornstarch; 237 milliliters dried cranberries, finely chopped; 591 milliliters all-purpose flour; 2 Tbsps fresh rosemary leaves; 118 milliliters granulated sugar; 1 Tbsps White or natural sanding (coarse) sugar; 355 milliliters nuts (pecans or walnuts), chopped; 1 teaspoons salt

Rosemary Blue Cheese Ice Box Cookies is a vegetarian recipe with 48 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 136 calories, 3g of protein, and 8g of fat. A mixture of cheese, nuts, rosemary leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 58 minutes.

Instructions

Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer.

Ingredients you will need

Blue Cheese

Corn Starch

Butter

Cream

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine.

Ingredients you will need

Butter

Cheese

All Purpose Flour

Sugar

Add cranberries and mix on low just until evenly dispersed.

Ingredients you will need

Cranberries

Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both.

Ingredients you will need

Dough

Nuts

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours).

Ingredients you will need

Dough

Nuts

Roll

Wrap

Preheat oven to 325 degrees F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs.

Equipment you will use

Oven

Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie.

Ingredients you will need

Rosemary

Equipment you will use

Baking Sheet

Sprinkle each cookie with sanding sugar.

Ingredients you will need

Sanding Sugar

Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.

Ingredients you will need

Equipment you will use

Wire Rack