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Judith's Gorgonzola "Cookies"

I've been quietly scrapbooking a GTG album all week, as I have "cooked ahead" everything that can be cooked ahead. I had a large chunk of gorgonzola leftover from the ravioli, and remembered this great recipe I learned from Judith when she posted it on her blog over a year ago! The scrapbook is almost done, and I had an urge to cook. I love the cheesy smell coming from the oven when these bake. Better than chocolate chip cookies for me!

Gorgonzola Cookies (makes 4-5 dozen)

7-8 ounces of gorgonzola
4 ounces of soft butter
1/3 cup of flour
1/8 teaspoon of cayenne pepper (peperoncini in polvere)
3 cups of protein breakfast cereal flakes, but make sure they aren't sugar frosted!
(Palma used bran flakes and smashed them.)

Mix the gorgonzola and the butter together (You may use a food processor or mixer.) Mix in the rest of the ingredients. Divide the dough into 4 pieces and form each one into a long roll about 1" (2.5 cm) in thickness. Do this on a piece of plastic wrap and the wrap will help you roll them out evenly. Seal your gorgonzola ropes in the plastic and refrigerate for half and hour or more.
gorgonzola%20logs.jpg

Heat the oven to 325 F (160+C) and cut the rolls into 1/4 inch slices, placing them on big baking sheets (placca di forno) with plenty of room between them. One sheet at a time, bake them for 12-15 minutes, and using a spatula, remove them to cooling racks. Done!

gorgonzola%20cookies.jpg

You may store in sealed container in fridge, or freeze. You may reheat before serving if you want them to crisp again. These are GREAT with a glass of wine.

Comments (1)

They look just like mine! (I use oven paper so there's little cleanup.)

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