Blue Cheese and Walnut Thumbprints with Cherry Jam, White Cheddar and Thyme Cut-Out Cookies, Parmigiano Reggiano Pizzelles
A delicious treat! Sweet and savory cookies, made with all of your favorite cheeses. Bake up a batch for the holidays or any time of the year.
Instructions
Blue Cheese and Walnut Thumbprints with Cherry Jam
- Prep time: 10 minutes Cook time: 24 minutes Ready in: 34 minutes
- Yields: 38
Ingredients:
- ● 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
Preparation:
- 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.
White Cheddar and Thyme Cut-Out Cookies
- Prep time: 10 minutes
- Cook time: 12 minutes
- Ready in: 22 minutes (plus cooling time)
- Yields: 26
Ingredients:
- ● 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
Preparation:
- 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.
Parmigiano Reggiano Pizzelles
- Prep time: 10 minutes Cook time: 18 minutes Ready in: 28 minutes
- Yields: 12
Ingredients:
- ● 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
Preparation:
- 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.
