Tuesday, August 21, 2012

Eat This: Stilton Pecan Cocktail Crackers

Photo: Courtesy Gourmet or Gourmand

These Stilton Pecan Cocktail Crackers were adapted from a recipe from Ina Garten.  I edited this recipe, adding some other distinct flavors and these are a favorite!  Served with cocktails or just as a snack cracker, they are addictive and delicious!

  • 1/4 pound (1 stick) unsalted butter at room temperature
  • 8 ounces Stilton cheese (or other fragrant blue cheese), crumbled (about 12 ounces with rind), at room temperature
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon of Chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup chopped pecans
  • 1 extra-large egg beaten with 1 tablespoon water for egg wash


In the bowl of an electric mixer fitted with the paddle attachment (I use a KitchenAid stand mixer), cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper, chopped pecans and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined. You may need to adjust the water depending on your situation and humidity.

Place the dough onto a floured surface (I use my quartz countertops because they stay so cool), press it into a ball, and roll into a 12-inch long log.  Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.  Preheat the oven to 350 degrees F. Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper (I use a Silpat half sheet pan myself). Brush with the egg wash. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

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