Rosemary-Blue Cheese Icebox Cookies

Wisconsin Cheese Rosemary-Blue Cheese Icebox Cookies Recipe
Active Time
40 Minutes
4 Dozen Cookies



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Blue can be used in this recipe.


  1. Whisk the flour, cornstarch and salt in a large bowl. Cream blue cheese and butter in another large bowl. Add sugar; beat butter mixture until light and fluffy. Gradually add dry ingredients to butter mixture, beating each addition just until combined. Stir in cranberries.
  2. Divide dough into two portions; place on two pieces of plastic wrap. Shape dough with wrap into 1 1/2-inch diameter round or square rolls. Place nuts on a piece of waxed paper. Roll dough in nuts. Wrap rolls in plastic wrap. Refrigerate for at least 2 hours or until firm.
  3. Heat oven to 325°F. Unwrap one roll at a time, and cut dough into 1/4-inch slices. Place 1 inch apart on parchment-lined baking sheets. Gently press rosemary leaves on slices. Sprinkle with coarse sugar.
  4. Bake for 12-18 minutes or until bottoms begin to brown and tops are golden. Let cool for 2 minutes before removing to wire racks. Cool completely.
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