ROSEMARY BLUE CHEESE ICE BOX COOKIES

ROSEMARY BLUE CHEESE ICE BOX COOKIES image

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 cup cornstarch
1/2 teaspoon salt
12 ounces blue cheese, softened
1 cup butter, softened
1/2 cup granulated sugar
1 cup dried cranberries, finely chopped
1 1/2 cups chopped pecans or 1 1/2 cups walnuts
1 -2 tablespoon fresh rosemary, whole leaves only
white sugar or natural sanding sugar, for sprinkling

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.