Herb and Cheese Coins

Herb and Cheese Coins

Walnuts and blue cheese blend deliciously in these little savory cookies. Pour your favorite wine, and welcome your friends over.

Make ahead; Quick & easy

Oxmoor House MAY 2004

  • Yield: 4 dozen


  • 2 (4-ounce) packages crumbled blue cheese, softened
  • 1/2 cup butter, softened
  • 1 1/3 cups all-purpose flour
  • 1/3 cup toasted, ground walnuts
  • 1 egg white, beaten
  • Tiny fresh herb sprigs (we tested with rosemary, thyme, and sage)


Beat cheese and butter at medium speed with an electric mixer until creamy. Add flour and nuts; beat until blended.

Shape dough into 2 (8") logs. Wrap logs in wax paper, and chill 2 hours or until firm. Cut into 1/4"-thick slices, and place on lightly greased baking sheets. Brush lightly with beaten egg white. Press herb sprigs firmly into each slice.

Bake at 350° for 12 to 15 minutes or until golden. Cool 1 minute on baking sheets; remove to wire racks to cool completely.

Make-Ahead Tip: You can chill logs of dough overnight, and slice and bake the next day.


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Herb and Cheese Coins Recipe