"My weakness in life is cheese, and I love wine and think a cookie can be interpreted as a savory treat just as easily as a dessert! Each is all about mixing the sweet with the savory.
It took a few tries to get the dried fruit size right. I found that smaller wasn't better."
1 stick unsalted butter, softened
8 ounces bleu cheese
1 large egg, separated
1/2 teaspoon salt, more or less to taste
1/4 teaspoon cayenne pepper, more or less to taste
1 cup all-purpose flour
1/4 cup dried cranberries, cut in half (Don't chop cranberries too small. You will need larger pieces in the cookies to get the sweet/savory taste.)
Preheat oven to 375 degrees. Beat butter and bleu cheese until well combined. Add egg yolk, salt and cayenne. Add flour, then mix in the dried cranberries.
Roll the dough into 2 logs with plastic wrap, and freeze. (You can make these to pull out whenever you have guests coming over.) Take out of freezer when you want them, slice them -inch thick and place on parchment paper-lined baking sheets. Brush with egg white. Bake until slightly brown, approximately 12 minutes.
These should be served at room temperature rather than hot to really taste the flavors. (Makes about 24 cookies, depending on size of slice.)
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