Can you help me perfect this Blue Cheese Walnut cookie recipe?

[tcamp]

I made this recipe and it was good, not great:

http://projects.washingtonpost.com/re...

I love savory cookies and I want to love these. I found rolling them a bit thinner than called for led to crispier cookies, which I preferred. But there was something missing flavor wise. Lemon, rosemary? Any ideas? I do not consider myself an experienced baker like many of you clearly are.

[kengk]

I'm making these this afternoon, I have a little knob of blue cheese in the refrigerator that has been begging to be eaten.

[kengk]

They came out pretty good. I added a good amount of cayenne and did not use cornstarch. Also used a fairly strong Roquefort.

I did not roll them out and cut them. Formed them into a log in butcher paper, chilled, and sliced, mashed down with a fork.

[goodhealthgourmet]

Agree that cayenne would be a great addition.

Herb-wise, I'd use thyme (or even lemon thyme).

You could try adding just a dash of worcestershire for an extra savory boost.

Dare I suggest subbing bacon grease for for some of the butter?

[escondido123]

I also noticed the cookies are softer at first but get crisp overnight.

[chefj]

Cayenne Pepper is a glaring omission to me.
It really brings out the cheese flavor in baked goods.

[foiegras]

That sounds good.

How good a cheese did you use? There's not a lot going on in this cookie, so I'm thinking top-quality cheese and butter.

I also prefer white pepper to black.

[pine time]

I'm interested in making these, too. Are there any types/brands of stronger blue that ya'll recommend?

[tcamp]

I used Costco gorgonzola. It is definitely a milder cheese so perhaps a stronger blue would be better.

[chefj]

I do not think that you need a super high end Blue ie:Cabrales, Gorganzola, Stilton, Save that for eating.
A good Danish Blue should be fine.
I have made a very similar Biscuit and the Nuts and Cheese are complex enough.

[escondido123]

I might use a stronger blue cheese and maybe add a second cheese like a Gruyere or Comte to round out the flavor. I also always toast the nuts first, and I prefer the flavor of pecans.(I wouldn't add lemon but rosemary might work.)

[tcamp]

Toasting the nuts is a good idea and I generally do that with nuts for salads, pesto, etc.

[Savour]

I"m thinking maybe a stronger blue cheese?

I recently made these: http://www.food52.com/recipes/8010_fi...
And I had to add some cream cheese to the dough (desert climate) but they were delicious and satisfying)