Olive-Blue Moons

Photo: Iain Bagwell; Styling: Heather Chadduck
Spanish olives and blue cheese bring distinct flavor to each bite of savory Olive-Blue Moons.

Yield:

Makes about 8 dozen

Recipe from


Ingredients

2 1/2 cups (10 oz.) freshly shredded sharp Cheddar cheese
1 (6-oz.) can Spanish olives, drained and finely chopped
1/2 cup butter, softened
2 ounces blue cheese, crumbled
1 tablespoon half-and-half
1 teaspoon kosher salt
1 1/2 cups all-purpose flour

Preparation

1. Preheat oven to 350°.

2. Beat Cheddar cheese, olives, butter, blue cheese, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined.

3. Turn dough out onto a well-floured surface. Divide dough into 2 equal portions, and flatten each into a disk; roll each to 1/8-inch thickness. Cut with a 2 1/2-inch moon-shaped cutter. Place dough 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Note:

December 2012