Rosemary Blue Cheese Ice Box Cookies

Rosemary Blue Cheese Ice Box Cookies

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"Now here's something different. A buttery shortbread-like cookie infused with Blue cheese and fresh rosemary leaves. Serve with a full-bodied red wine and these savory cookies will have people talking through the new year."
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58 m servings 135 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.
  2. Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours).
  3. Preheat oven to 325 degrees F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie. Sprinkle each cookie with sanding sugar.
  4. Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.
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  • *Domestic Blue cheese gives cookies a clean flavor, color and texture. Use less flour with a Stilton-style cheese and more flour with a French-style Roquefort.



This is an amazing cookie. From the sound of it it didn't seem appetizing but my friend insisted on making it. So we did. It is so complex in taste with lots of flavors going on in your mouth af...

I am always looking for new and unique recipes and this one has all of that and more. The cookies are delicious. My mother who really dislikes blue cheese loves them! They are rich, so just a fe...

SUPER RICH! SUPER GOOD! I loved these. Took to a cookie exchange and people were disappointed that I did not take more. These did not have a strong blue cheese taste. People at the cookie ex...

I almost didn't try these at first... they didn't sound too good. Don't let the ingredients fool you! They are amazing!!

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