ROSEMARY BLUE CHEESE ICE BOX COOKIES
Steps:
- # Whisk together flour, cornstarch & salt in a bowl; set aside. Cream together Blue cheese & butter with an electric mixer. Add sugar & beat until light & fluffy. Slowly add flour mixture to butter & cheese mixture; beat to combine. Add cranberries & mix on low just until evenly dispersed. # 2 Divide the dough into two pieces & use parchment paper or plastic wrap to form dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap & sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap & seal the logs; refrigerate until firm (at least 2 hrs). Preheat oven to 325°F Working with one log at a time, unwrap & slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press 3 small rosemary leaves onto the center of each cookie in a fan-like shape. Sprinkle each cookie with sanding sugar. # 3 Bake on middle rack until bottoms begin to brown & tops begin to turn from pale to golden; 12-18 minutes. Cool on sheets 1-2 min before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container up to 1 wk.
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