Rosemary Blue Cheese Icebox Cookies

Rosemary Blue Cheese Icebox Cookies

prep time

minutes
cook time

minute
servings
4
dozen

Ingredients











Cooking Instructions

1

Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together blue cheese and butter with electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.


2

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 chopped nuts evenly over both. Roll logs of dough in nuts until covered. Tightly wrap and seal logs; refrigerate until firm (at least 2 hours). Heat oven to 325°F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie.


3

Sprinkle each cookie with sanding sugar.


4

Bake on 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 cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.


Ingredients











Cooking Instructions

1

Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together blue cheese and butter with electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.


2

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 chopped nuts evenly over both. Roll logs of dough in nuts until covered. Tightly wrap and seal logs; refrigerate until firm (at least 2 hours). Heat oven to 325°F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie.


3

Sprinkle each cookie with sanding sugar.


4

Bake on 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 cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.


This recipe is just perfect! I loved them, I also made beautiful pictures and shared them in my blog. No worries I linked back to the original recipe. They were a hit in my office and will be on my table for Christmas! Thank you!
posted by public on 4/22/2016
Somewhat time consuming- especially chopping the cranberries. I also toasted the nuts. All who tried these agree that these are a novelty worth enjoying again.
posted by dianemhall on 4/22/2016

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