Sun-Dried Tomato Blue Cheese Cookies with cheddar, pine nuts, and herbs are savory, delicious, and addictive biscuits which are perfect snacks or even appetizers.
Hi, friends. I hope you’ve enjoyed the weekend, and you’re now ready to tackle a new week. I’ve got these amazingly scrumptious Sun-Dried Tomato Blue Cheese Cookies to make this transaction smoother.
I am going to keep it classy and short today as somehow it’s freezing in our apartment. That’s a paradox as it wasn’t this way yesterday when the temperature outside was much lower. The bottom line: my fingers are trembling and my brain is shrinking which has affected my ability to coherently think and wright.
Way too dramatic? Perhaps. But I needed a solid excuse.
Also, I’ve got to update you on my recipe cituation. Remember that I’m currently posting the pictures taken in my previous life (aka before moving to Nova Scotia)? The good news is that I am almost done with this list. Indeed, after these Sun-Dried Tomato Blue Cheese Cookies, I’m planning on posting two NEW (aka made after the moving) Valentine’s ideas and then I’ll take a week or two to finish this list. I am certainly posting #2 and 8, and I might opt for another 1 or 2 items.
Sun-Dried Tomato Blue Cheese Cookies
- Baked pasta
Another twist on my cheese savory cookies/biscuits Another twist on naan pizza
- Baked stuffed pasta (Possibly I discard this one as I am not fully satisfied with the pics)
Twist on tiramisu (Possibly I discard this one as I haven’t checked the pictures)
- Fabulously delicious carrot cookies (Will likely discard this one as I cannot find the recipe/proportions I used)
- Another twist on fruit/berry curd (Will probably post as it has – a spoiler alert – a beautiful vibrant yellow&orange color)
- Persimmon salad (Delicious one, but the pictures are very boring. Will see)
- Cookie truffles (Will not post as I screwed the pictures)
Last year I shared a few ideas for cheese cookies/biscuits, and there’s another delicious twist on the basic recipe. These cookies are more piquant due to the addition of blue cheese. They are very versatile as you can choose different nuts, herbs, or kind of cheese. And if you missed the recipes posted last year, I’m friendly reminding some of them you might like:
That’s all for today. If you don’t hear from me in a couple of days, I might not able to turn my notebook on with my shaking fingers :)
- 1 cup grated Cheddar (preferably smoked or sharp)
- 2/3 cup soften butter
- 1 large egg
- 1 and 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup sun-dried tomatoes, drained and sliced
- 1/2 cup pine nuts
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon Italian seasonings
- 1 teaspoon smoked paprika
- a little pinch of salt
- a good pinch of black pepper
- 1/2 - 2/3 cup blue cheese, crumbles
- 1 small egg
- 2/3 - 1 teaspoon water
- In a bowl, combine the cheddar, butter, and egg. Beat until smooth, 1 minute.
- Stir in the flour (add 1 cup reserving the remaining), baking powder, salt, herbs, and spices. Mix until all ingredients incorporated adding more flour if necessary.
- Stir in the tomatoes and nuts. You will get soft dough. Cover the dough in plastic wrap and place in the fridge for 30-40 minutes.
- Preheat oven to 175 degrees C. Cover baking sheets with parchment.
- To make the egg wash, in a small cup/bowl mix one small egg and a little of cold water
- Roll the dough out (about 0,7-1 cm) and cut cookies with a cookie cutter or just slice with a knife. Place the cookies onto the sheets. Using a brush, slightly brush the cookies with the wash and then, if desired, sprinkle with the crumbled blue cheese.
- Bake the cookies for about 10-14 minutes or until slightly golden brown (They will look soft; however they will set more once cooled).
- Remove from the oven and let completely cool.