Rating: 5 stars
1 Ratings
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  • 5 star values: 1

The distinctive flavor of blue cheese and the crunch of pecans earn these tasty leaf-shaped wafers rave reviews. Use star-shaped cutters for another holiday variation.

Sheri Castle, Chapel Hill, North Carolina
Recipe by Southern Living November 2007

Gallery

Ralph Anderson; Mindi Shapiro Levine

Recipe Summary

prep:
20 mins
bake:
28 mins
cool:
45 mins
chill:
1 hr
total:
2 hrs 33 mins
Yield:
Makes about 40
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chopped pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool 30 minutes. Reduce oven temperature to 325°.

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  • Process blue cheese and butter in a food processor 10 to 15 seconds or until creamy, stopping to scrape down sides as needed. Add flour and next 3 ingredients; pulse 9 to 10 times or until the mixture is crumbly. Add toasted pecans; pulse 9 to 10 times or until mixture forms moist clumps.

  • Transfer mixture onto plastic wrap on a flat surface, and gather dough into a ball shape; flatten into a 1-inch-thick disk. Wrap in plastic wrap, and chill 1 hour or until firm.

  • Turn dough out onto a lightly floured surface. Pat or roll to 1/8- to 1/4-inch thickness. Cut with 1 1/2- and 2-inch leaf-shaped cutters. Place on a parchment paper-lined baking sheet.

  • Bake at 325° for 16 to 18 minutes or until light golden brown. Transfer to a wire rack; cool 15 minutes.

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