OMG. These are SO fabulous. With my new mixer, they were fairly easy. I did add about 1/2 tsp Tabasco, because no self-respecting Southerner would make a cheese straw or cracker without some bite. Frankly, it could have used a full 1 tsp. To answer Andreakat below, they are NOT fried; they are baked. With all the (real) butter and cheese they are hardly fat-free. But they are SO tasty! I didn't have a crescent moon cutter, just a star, but they could be globs and they'd be just as good! Andrea, I love olives, too. Somewhere I have a recipe for a similar type dough that you wrap around a whole olive and bake. Wonderful!
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
- 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
- 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.
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