Prep time: 10 minutes Cook time: 24 minutes Ready in: 34 minutes

Yields: 38

● 1/2 cup cherry jam

● 2 1/4 cups all-purpose flour

● 1/2 teaspoon kosher salt

● 1/2 teaspoon baking soda

● 1/4 teaspoon baking powder

● 3/4 cup (1 1/2 sticks) unsalted butter, softened

● 2/3 cup sugar

● 1 large egg

● 4 ounces imported blue cheese, crumbled (Danish blue or Gorgonzola)

● 1 cup finely chopped walnuts

Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper. Fill a small

resealable plastic bag with cherry jam, and set aside for filling cookies.

Whisk flour, salt, baking soda and baking powder together in a medium bowl until

combined. Beat butter and sugar together in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 to 6 minutes. Add egg and beat until combined. With the mixer running on low speed, add flour mixture and blue cheese and mix until just combined, about 30 seconds.

Add walnuts to a small bowl. Roll dough into balls about 1 1/2 teaspoons in size. Roll each ball in walnuts until evenly coated. Place onto prepared baking sheet, 1 1/2 inches apart. Using a greased 1 teaspoon measure, make an indentation in center of each dough ball.

Bake cookies, 1 rimmed baking sheet at a time, until edges are lightly browned, about 10 minutes. Remove cookies from oven and reshape indentation with a greased 1 teaspoon measure.

Fill each indentation with about 1/2 teaspoon of jam. Rotate baking sheet and continue to bake until light golden-brown, 12 to 14 minutes.

Prep time: 10 minutes

Cook time: 12 minutes

Ready in: 22 minutes (plus cooling time)

Yields: 26

● 3/4 cup shredded imported white cheddar cheese

● 1/2 cup unsalted butter, softened

● 1 1/4 cup all-purpose flour

● 2 tablespoons fresh thyme leaves

● 1 teaspoon freshly ground black pepper

● 1/2 teaspoon kosher salt

Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper. Beat

cheese and butter in a large bowl using a hand mixer until light and fluffy, about 2 to 3

minutes. Add flour, thyme, pepper and salt, and beat until just combined.

Wrap dough in plastic wrap and refrigerate for 1 hour, until firm. Roll out chilled dough on a

floured surface into a 1/8-inch-thick circle. Cut with a 3-inch star-shaped cookie cutter and place onto the prepared baking sheet 1-inch apart. Bake until light golden-brown and set, about 10 to 12 minutes.

Transfer cookies to a wire rack and let cool for 10 minutes before serving.

Prep time: 10 minutes Cook time: 18 minutes Ready in: 28 minutes

Yields: 12

● 5 tablespoons unsalted butter, melted, plus more for greasing pizzelle iron

● 3 large eggs, room temperature

● 1 teaspoon sugar

● 1 cup all-purpose flour

● 1/2 cup grated imported Parmigiano Reggiano cheese

● 2 teaspoons baking powder

● 1/2 teaspoon kosher salt

Whisk butter, eggs and sugar together in a large bowl until smooth. Add flour, Parmigiano

Reggiano, baking powder and salt. Stir together until just combined.

Heat pizzelle iron until very hot and lightly coat with the butter. Working in batches, add 1

heaping tablespoon of batter to pizzelle iron and cook until light golden-brown and fully cooked, about 1-2 minutes. Cooking time may vary; follow manufacturer’s instructions for best results. Repeat with remaining batter.

Store in an airtight container or resealable plastic bag until ready to serve.