Blue Cheese Crackers

Blue Cheese Crackers
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 5-6 dozens
  • Cook: 13-15 minutes


1 1/4cups all-purpose flour
1cup pecan pieces,toasted and cooled
1/2cup (1 stick) cold unsalted butter, cut into12 pieces
6ounces cold blue cheese,crumbled or cut into small pieces
1 egg, separated


  1. Put flour in a food processor fitted with the steel blade. Add pecans and pulse until pecans are finely chopped. Add butter and blue cheese and pulse until a mix of pea-sized lumps and sandy crumbs forms. Add egg yolk and pulse again just until dough comes together.
  2. Scrape dough onto a large sheet of wax paper and press. Cut dough into halves and form each piece into a 10-inch log. Wrap in wax paper and freeze until firm, 30 minutes to 1 hour.
  3. Preheat oven to 375F. Cover 2 large baking sheets with parchment.
  4. Cut logs into 1⁄4-inch-thick slices and arrange about 1⁄2 inch apart on the baking sheets. Lightly beat egg white and brush on tops of crackers. Prick with a fork. Bake 13 to 15 minutes, until golden brown. Let cool. Store in an airtight container. Makes 5 to 6 dozen.

Recipe from Catherine Newman’s blog,

Nutritional Info *per serving

  • Calories 45
  • Fat 3.5
  • Cholesterol 10 mg
  • Sodium 40mg
  • Carbohydrate 2g
  • Protein 1g