These are so good that even when I left a plate of them out overnight unwrapped, they were still delicious the next morning. I eliminated the painting-the-roll-with-eggwash part. Sort of by accident (forgot to do that step), but didn't even miss it. Just shape the roll and press into your crushed walnuts back and forth.
Blue Cheese Walnut Crackers by Barefoot Contessa
- 1/4 pound (1 stick) unsalted butter at room temperature
- 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temp. (I used blue cheese crumbles in a tub from Costco)
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup roughly chopped walnuts
- In the bowl of mixer fitted with the paddle attachment, cream butter & Stilton together for 1 minute, or until smooth. With the mixer on low, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined. Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic, refrigerate for at least 30 minutes or for up to a week or so. Preheat 350 oven. Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
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