The creator of the recipe warns in advance: You won't be able to stop eating these cookies, so prepare yourself. The blue cheese adds a slightly tangy taste, and the cookies themselves are wonderful and crisp.
Prep Time10 minutes
Serves:60
Difficulty Level:Low
Ingredients:
Blue cheese - 3.5 oz.
(Roquefort or Danish blue - crumbles)
Pecans - 1 and 1/2 cup
(toasted and chopped - 1 cup for the dough and 1/2 cup for the topping))
Method of Preparation:
Place the butter, cheese, olive oil, salt, powdered sugar and black pepper (or chili) into a food processor. Blend until ingredients are well mixed.
Add one cup of chopped pecans and flour, and work until a crumbly texture is formed.
Remove the dough from the food processor and knead with your hands.
Divide the dough into 2, mold each part into a log or long rectangle (for circles or squares). Sprinkle the 1/2 cup of pecans you have left on a baking pan and place the logs or rectangles on top of them. roll them over the pecans so that they stick.
Wrap the dough in plastic wrap and cool in the refrigerator for about an hour or more before slicing the cookies. They can be stored in the freezer for 4 weeks.
Heat your oven to 350°F (180°C). Remove the plastic wrap and slice into cookies. Place the slices on the baking sheet-lined pan. Bake them for about 13-14 minutes until they turn golden at the bottom around the edges and then transfer to a cooling rack.
Chef's Tip:
You can store them in a closed container for up to 4 days, however, the chances that you'll have leftovers are slim to none!
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