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Blue Cheese and Walnut Crackers Recipe

Blue Cheese and Walnut Crackers

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (116)

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Average Rating:

Total Reviews: 116

Showing 101-110 of 116

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  • on January 06, 2009

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    I have been using Ina's recipes for a long time, and they have never failed me yet. The cracker is a matter of taste. Most people I know don't like blue cheese but it has always been one of my favorite cheeses so for me the crackers tasted great.

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  • on January 01, 2009

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    Karen, Boise, ID, 01-01-09

    Ina made it so easy for me to "wow" my guests with her appetizers! I'd never made crackers before and am now hooked on them. So easy to make and a crowd pleaser. My entire appetizer menu for New Year's Eve was from Ina's recipe box! I love the ease of your recipes and knowing that they will all be
    decadent! Thanks Ina!!!

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  • on December 31, 2008

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    I just finished making this recipe and am ecstatic with the result. I made one batch matching the recipe exactly then modified it with feta cheese. I also did a few by dipping each one individually in the egg wash and coating the entire cookie with pecans. The batch with feta no salt was added. They all turned out so good. I will be serving them with an artichoke dip. The combo is very rich but so delicious. I can't wait for my party tonight. They aren't crunchy, they are definitely like short bread, the other food group! I love all Ina's recipes. I haven't had one fail yet! Thank you!

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  • on December 31, 2008

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    I made these for a cocktail party. Those who loved blue cheese flipped over them but those who were middle of the road blue cheese people thought they were ok. I don't think I'll be making them again.... this is the first Ina recipe I didn't completely flip over but it was just a matter of my personal taste. :-

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  • on December 24, 2008

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    The recipe was easy to follow and ingredients were mostly easy to find. Although I had to go to three stores to find the stilton cheese in the metro Atlanta area?! I lucked out at Trader Joe's and Publix but Kroger had the stilton. I didn't have a stand mixer so I borrowed one because I was paranoid that using a hand mixer would render a less than acceptable result. The crackers were yummy and seemed to please my Christmas Eve dinner guests. We had Kirs with these crackers and it was a delcious combination. I love most all of Ina's recipes and this one was no exception.

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  • on December 23, 2008

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    I would like know is there other cheese you can use in place of blue cheese?
    thank you

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  • on December 22, 2008

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    I JUST MADE A BATCH AND I TOOK EVERYONES ADVICE FROM THE REVIEWS. I REDUCED THE FLOUR A BIT, ONLY A DASH OF SALT, AND I LEFT IT IN THE FRIDGE FOR TWO HOURS. THE ONLY THING DIFFERENT IS THAT I USED GLAZED WALNUTS TO GIVE IT A TOUCH OF SWEET TO COMBAT THE BLUE CHEESE. I PUT SOME IN THE DOUGH AND ROLLED ON THE OUTSIDE. THEY TURNED OUT PERFECT! I LOVE BLUE CHEESE SO I DO NOT THINK THEY ARE TOO STRONG. -20 BELOW IN MINNESOTA !

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  • on December 21, 2008

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    I read the reviews before I made the crackers, and only added a pinch of salt. I also flipped the crackers while baking. They were a BIG hit at my party. The cheese was perfect, and they were very crispy. Good job Ina. You are always at the top of my list. I just wish you would tape more shows.

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  • on December 21, 2008

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    i made these for a holiday brunch this weekend, and based on earlier comments did not add salt. everyone really liked them - especially the people with bloody mary's.

    http://missheatherina.blogspot.com/


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  • on December 21, 2008

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    This was a simple, fantastic recipe. I did add salt and felt it did need it. Taste the dough prior to cooking to see if you need to add anything. I cut mine thicker because I wanted them to have more of a shortbread consistency rather than a cracker. They were still very soft when they came out of the oven but stiffened to just the right consistency. I then froze them and took them out a couple of hours prior to our party. They froze and defrosted great.

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