Happiness is...Gorgonzola Crackers

Every summer these crispy, flaky, cheesy, scrummy crackers make an appearance from my recipe vault.
I love making them because they are so easy!
It's actually quite shocking how few ingredients go into these delicious nibbles.

I like to make up tons of dough and keep it in the freezer, in rolled out sheets, so I can bake fresh crackers whenever I have guests coming over or have an unexpected BBQ/Party to go to or whenever a tasty snack is needed.

Wonderful with bubbly, wine or washed down with a cold beer, you can take them to most any function from picnic on the beach to sunset cocktail party.

Gorgonzola & Walnut Crackers
Adapted from Ina Garten 2008

1 stick (1/4 lb.)  Unsalted Butter, room temperature
8 oz. (1/2 lb.) Amish Gorgonzola Cheese*, crumbled
1 1/2 c. unbleached All-Purpose Flour
1/2 t.-1 t. Kosher Salt, taste the dough for saltiness (sometimes I add even less)
1 1/2 t. freshly coarse ground Black Pepper (I use a mix of Pink, White, Green and Black peppercorns)
1/2 c.  Walnuts, finely chopped
1 T. Water
1 Egg, beaten with a touch of water for an egg-wash

In the bowl of an electric mixer fitted with the paddle attachment, cream the Butter and crumbled Gorgonzola together funtil smooth. Reduce speed to Low; add the Flour, Kosher Salt, Black Pepper, and Walnuts; mix well, about 1 minute, dough will be crumbly. Add 1 tablespoon of Water and mix until combined. 

Turn the dough onto a piece of plastic wrap or a plastic produce bag, and form the dough into a 1 inch thick disc.  Wrap the disc in plastic and refrigerate for at least 30 min. or up to several days.

Preheat the oven to 350 degrees F.

Between two pieces of plastic wrap or parchment paper, roll the cracker dough out to a sheet about 3/8 of and inch thick.  Using a pie wheel or sharp knife, cut the dough into 1'x1' squares.  Using a bamboo skewer poke a divot in the center of each cracker, to prevent bubbles.  Transfer the squares to a sheet pan lined with parchment and brush the tops of each square with Egg-wash.

Bake for 14 minutes until very lightly browned. Rotate the pan once during baking.

Cool and serve at room temperature. Enjoy!**

*Don't be afraid to substitute any other crumbly blue cheese.  I've used Stilton, Roquefort, and all kinds of Blues, you just don't want one that is too creamy.  Try a new cheese every time you make a batch until you find your favorite.  Goat Cheese works wonderfully as well!

**They won't last long!