Looking for something different? If you like to bake, you will love these savory blue cheese cookies. Made with blue cheese and a little chili powder, these Blue Cheese Walnut cookies will spice up your baking skills.
Blue Cheese Walnut Cookies
The original recipe for Blue cheese walnut cookies was first spotted in the Washington Post by my friend Tina. The recipe was created by Roger Potter a pastry chef at 701 Restaurant in Northwest Washington. The first time these were made, we thought they were good but missing something. Tina decided to add a little dried ancho chili pepper powder and these blue cheese cookies were born. I think a little olive juice or maybe some cut up olives would also do well in here.
How to Make Blue Cheese Cookies
These are a really great cookie to experiment with. We added the chili powder but I would love to try it with the olives or even some cayenne pepper.
Here’s what you need for this recipe:
- Mild Blue Cheese
- Unsalted Butter
- Flour
- Cornstarch
- Coarse salt
- Ancho Chili Powder
- Black Pepper
- Walnuts
Using a food processor, first, combine the blue cheese and the butter. Add the flour, cornstarch, salt, pepper and chili powder until it resembles a coarse meal. Add the walnuts until dough is formed. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough and cut it into 1/4 inch thick cookies. Bake for 12-14 minutes.
Notes
- The dough needs at least 30 minutes in the fridge before it’s ready but you can leave it in there for up to 1 full day. It’s best not to freeze the dough or the cookies.
- These cookies are recommended to pair with some port or another after-dinner wine.
- Here’s a link to the original recipe of Blue Cheese Walnut Cookies
If you like unique, savory cookies like this, here are a few more
Sharon’s Pumpkin Dip with Ginger Snaps
What is your favorite cookie to make? Let us know in the comments below and if we haven’t already tested it, we can look into it. And remember to share your cookie creations by tagging us on Instagram!
Blue Cheese Walnut Cookies
Ingredients
- 3 1/2 ounces mild blue cheese
- 3 tablespoons unsalted butter at room temperature
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ancho chili powder (although I haven't tried it, I think cayenne would also be good.)
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup walnuts, finely chopped
Instructions
- 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, pepper, ancho chili powder; 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.
Recipe Tips for the Cook
- The dough needs at least 30 minutes in the fridge before it's ready but you can leave it in there for up to 1 full day. It's best not to freeze the dough or the cookies.
- These cookies are recommended to pair with some port or another after-dinner wine.
- Here's a link to the original recipe of Blue Cheese Walnut Cookies
Jill says
Thanks for the great new recipe. I can not wait to try it.
Fran says
I think the chili powder was a good addition. I usually add cayenne pepper to dishes I make with a lot of cheese. It helps punch up the dish.
Rosanna Vasquez says
These cookies caught my interest. My DH is blue cheese crazy! I’m sure the blue cheese gives it an unusual bite in a cookie but I would like to know if these cookies have a real kick because of the chili powder? I know he would like that but I don’t know if I would take the chance. I know I can always leave out the chili but was curious.
Stephanie says
These cookies are savory, they are not sweet. Your first impulse may be to look for a piece of cheese to put on top of these. You can leave the chili powder out. The chili powder does not make them too “hot”. We thought they needed a little something when we tried them, therefore the addition of chili powder.