A table of cookie samples was spotted from across the store. Distraction set in. It was difficult to concentrate on shopping when treats were waiting to be sampled. Restraint helped keep the task at hand. The moment of tasting finally arrived. Something was different. These were savory cookies. Oh wow! From that day until now, Spicy Blue Cheese Shortbread Cookies have been on my to-bake list. The perfect excuse is all that was needed.
What was my excuse to bake this time? The Creative Cookie Exchange with a Red, White, and Blue theme. It is for the upcoming July 4th/Independence Day holiday. However, the colors are what resonated with me the most. Blue cheese plus red peppers equals a scrumptious fire cracking taste combination. These are spicy cookies for sure with both cayenne pepper and red pepper flakes.
Spicy Blue Cheese Shortbread Cookies are slice and bake. The dough is very crumbly when mixed and needs to be tightly pressed together then rolled to form a log. It should be chilled thoroughly too. The outside is coated with an egg wash and chopped walnuts right before slicing. Keep the slices chilled until baking. Take them out of the oven when they are lightly browned. And for those like me, try not to eat all of them yourself.
Are you ready to bake cookies? Scroll down to find a list for Red, White, and Blue ones by talented bakers. Click on the links to get the recipes. And if you want other July 4th recipes take a look at my Summer Berry Pizza and Red Velvet Brownies. Have a fun, safe, and tasty holiday!
Spicy Blue Cheese Shortbread Cookies
Ingredients
- ½ cup unsalted butter at room temperature
- 8 ounces blue cheese crumbles at room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons water divided
- 1 egg
- ½ cup finely chopped walnuts
Instructions
- Using an electric hand mixer, beat butter and blue cheese in a large bowl until combined and fluffy. (Or use a stand mixer fitted with the flat beater).
- Whisk together flour, salt, cayenne pepper, and red pepper flakes in a medium bowl. Add to the butter/cheese mixture and mix until crumbly, about 1 minute. Add 1 tablespoon water and mix until combined.
- Dump the dough onto a work surface and press it together tightly until it comes together in a ball. Roll dough into a log 2 inches thick by 10 inches long. Roll up the log with parchment or wax paper. Chill dough thoroughly, at least 4 hours or overnight.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment or non-stick liner.
- Beat the egg with 1 tablespoon of water to make an egg wash. Un-roll the log from the parchment and brush dough with egg wash.
- Spread the chopped walnuts on the parchment paper and roll the log over the nuts to coat it evenly.
- Cut the log into ⅓-inch slices. Place cookies 1 inch apart on baking sheets and chill for 20 minutes.
- Bake for 18 minutes, or until lightly browned. Rotate baking sheet once during baking.
- Cook cookies on the baking sheet for 1 minute then transfer to a cooling rack. Cool completely.
Notes
Recipe adapted from Blue Cheese and Walnut Crackers by Ina Garten on the Food Network website.
The Creative Cooke Exchange theme this month is Red, White, and Blue. Independence Day is coming soon and we have to celebrate! If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where we coordinate events.
You can also use us as a great resource for cookie recipes. Be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Dried Berries and White Chocolate Chip Cookies by Holly at A Baker's House
- Lemon Blueberry Cookies by Kathia at Basic N Delicious
- Patriotic Pinwheel Cookies by Becca at It's Yummi!
- Raspberry and Blueberry Alfajore Cookies by Brenda at What's Cooking America
- Raspberry Lemon Blueberry Bars by Stacy at Food Lust People Love
- Red, White, & Blue Oatmeal Cookies by Felice at All That's Left Are The Crumbs
- Spicy Blue Cheese Shortbread Cookies by Renee at Magnolia Days
- Sprinkle Cookies by Karen at Karen's Kitchen Stories
I think you conquered this one beautifully! I can relate well to seeing the samples and trying to first complete the task at hand!
Thanks so much Betsy and it really is hard to ignore those samples while getting shopping done.
WOW! I love the flavor combo you have going in these cookies, Renee!
Thanks a bunch Becca
These cookies sound seriously delicious!
And they are seriously delicious Christine (at least to me because I keep eating them like there is no tomorrow).
How did the goat cheese work? I made these last week and they are delicious!
The goat cheese worked fine. I'm so glad you enjoyed the cookies!
I love blue cheese and I love shortbread cookies, but I never thought about combining them both.
I'm going to try goat cheese next. I think it would work as well as blue cheese.
Oh, my, Renee! You've outdone yourself with this recipe. I love shortbreads and the idea of a savory one really makes my mouth water! Huge blue cheese fan here and I'm sure these are delish!! Great post!
Thanks so much Bill. They are very delish and go so well with a glass of wine.
Mind blown for the day. Thank you for sharing!!
And thank you very much Karli.
Wouldn't these be a nice addition along side a cheese plate? Add a glass of wine and it would be perfection. Thank you for the time spent on the html for the group this month. You are very much appreciated!!
I could not agree with you more about these cooking going along with a cheese plate and a glass of wine.
I love savory cookies, they're such a unique flavor, and blue cheese cookies sound amazing, like something enjoyed with a big glass of red wine 😉
Oh yes, a big glass of red wine for sure.
Savory and sweet? Cookie and cheese? I am in!!!
There is not any sweetness to these cookies. They are completely savory.
Has everyone else commented yet? Because I want to say that this is the title I was most intrigued with on the list. Blue cheese in a savory shortbread sounds like my ideal cookie, Renee. Now that I've read that you also added cayenne and red pepper flakes, I know it IS. Can't wait to try these!
I don't know if everyone else has commented yet, however I very much appreciate yours. These are turning into my ideal cookie for an afternoon snack. Or with a glass of wine. Or both.
I LOVE that you did savory! These look and sound so good, Renee. Thanks so much for all of your help this month.
Thanks Karen
I have zero control around stuff like this. So, so totally my taste. And now I'm afraid I'm going to have to make them... 🙂
Thank goodness a friend is coming over to pick up some or else I'd eat the whole batch. Seriously. These are SO good.
I LOVE your take on the theme!
Thanks a bunch Laura
How good would those be with fresh pear slices? Yum!
Very good and a glass of wine too would make it a tasty trio.
I haven't baked too much with savory cookies, but I usually find myself with leftover blue cheese. And now I know what to do with those leftovers.
Thanks Carla and I have a feeling once you bake savory cookies you will find yourself wanting to try more variations.
Wow, I love that you went with a savory idea with this theme. These remind me that I need to bake more savory cookies, since I am always looking for a little something to go with a nice cold drink on the hot days here.
Thanks Felice and they do go magnificently with a glass of wine or cocktail.
Do these taste more like a cracker?
They have the savory flavor of a cracker but not being crispy/crunchy like one. The cookies are not sweet at all.
Unbelievably tasty. Addictive flavour. No need to ask about storage methods. They just can not be made and stay.