2 ½ C FLOUR
1 C CORNSTARCH
½ t SALT
1# CRUMBLED BLUE CHEESE (I love Black River Blue)
1 C UNSALTED BUTTER, softened
½ C SUGAR
1 C DRIED CRANBERRIES
1 T ROSEMARY, minced
3-4T WATER
1 C PECANS, finely chopped
Whisk together the flour, cornstarch and salt in a small bowl. In another bowl, beat the blue cheese and butter until combined. Add the sugar and continue to beat until light and fluffy. Add flour mixture and beat until combined. Add the cranberries and rosemary and beat until incorporated. Add water, 1 tablespoon at a time until the dough holds its shape. Divide the dough into two equal pieces and form into a log shape. Roll the logs into the chopped pecans, pressing to adhere to all sides. Wrap the logs tightly in plastic wrap and refrigerate overnight.
Remove from the fridge and slice into discs, about ¼” thick. Place on parchment paper on a cookie sheet and bake at 325 for 15-18 minutes or until just starting to turn golden brown. Serve with wine, champagne or other appetizers.
1 C CORNSTARCH
½ t SALT
1# CRUMBLED BLUE CHEESE (I love Black River Blue)
1 C UNSALTED BUTTER, softened
½ C SUGAR
1 C DRIED CRANBERRIES
1 T ROSEMARY, minced
3-4T WATER
1 C PECANS, finely chopped
Whisk together the flour, cornstarch and salt in a small bowl. In another bowl, beat the blue cheese and butter until combined. Add the sugar and continue to beat until light and fluffy. Add flour mixture and beat until combined. Add the cranberries and rosemary and beat until incorporated. Add water, 1 tablespoon at a time until the dough holds its shape. Divide the dough into two equal pieces and form into a log shape. Roll the logs into the chopped pecans, pressing to adhere to all sides. Wrap the logs tightly in plastic wrap and refrigerate overnight.
Remove from the fridge and slice into discs, about ¼” thick. Place on parchment paper on a cookie sheet and bake at 325 for 15-18 minutes or until just starting to turn golden brown. Serve with wine, champagne or other appetizers.