Based on “Gorgonzola Cookies” recipe I found at Mystery Lovers’ Kitchen
While wandering around the internet, I came across a recipe for Gorgonzola “Cookies” which can be viewed via the link above.
I had a tub of Litehouse Blue Cheese Crumbles and decided to use them to make these savory cookies.
Here’s what I did:
3/4 cup Miss Anne’s Georgia Pecans
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons cold butter, cut into pieces
4 ounces Litehouse Blue Cheese Crumbles
Sweet Paprika to sprinkle on baked cookies
Preheated oven to 350.
I toasted the pecans in the oven, using an iron skillet, for about 10 minutes.
Using my food processor, I pulsed the toasted pecans into a fine dust.
Then I added the flour, salt, and pepper to the pecans and pulsed to mix.
Next I added the cold butter and pulsed until integrated.
I shaped the dough into a roll and chilled until firm enough to cut into disks. You could also roll out the dough and use cookie cutters to create more whimsical shapes.
I baked the disks for 12 to 15 minutes, until the center was almost firm. I baked on parchment paper. The bottoms will be brown but not the tops.
I sprinkled the baked cookies with sweet paprika to add a little color.
The Man and I did a tasting using the cookies paired with honey and several jams:
The Eight Pairings
Oregon Growers and Shipper’s Wildflower Honey
Sully’s Natural Date Jam
Dark, Sweet Cherry Preserves
Litehouse Chili Chocolate Topping
Kelly’s Habanero Pepper Jelly
The Man’s favorite pairings were the Strawberry Jam, the Orange Marmalade and the Cherry Preserves, giving 4 Paws to each of them.
My favorites were the Honey, Sully’s Date Jam and Kelly’s Habanero Pepper Jelly… all 4 Paw winners for me; however, all of them were tasting winners in my book: