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.
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!
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.