Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Olive-Blue Moons

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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Olive-Blue Moons Recipe