MenuCulture Menu, Recent Posts
Blue Cheese Cookies and Rhubarb Lime Jam
Blue Cheese Cookies and Rhubarb Lime Jam
Blue Cheese Cookies and Rhubarb Lime Jam are two delicious and unique culinary creations. Blue Cheese Cookies are savory cookies made with a mix of butter, flour, and blue cheese.On the other hand, Rhubarb Lime Jam is a sweet and tangy spread made by combining tangy rhubarb, zesty lime, and a touch of sweetness from sugar. This jam offers a perfect balance of flavors, with the tartness of the rhubarb.
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Ingredients
For the Blue Cheese Cookies:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1 cup crumbled blue cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional:
- 1/4 cup walnuts chopped
- Pecans for added crunch
Rhubarb Lime Jam:
- 4 cups rhubarb chopped
- 2 cups granulated sugar
- 2 limes Zest
Instructions
For the Blue Cheese Cookies:
- Preheat your oven to 350°F.
- In a mixing bowl, cream together the butter and blue cheese until smooth and well combined.
- Gradually add the flour, salt, and black pepper to the mixture, stirring well after each addition. If desired, fold in the chopped nuts.
- Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the back of a fork to create a crisscross pattern.
- Bake the cookies for 12-15 minutes, or until lightly golden around the edges.
- Allow the cookies to cool on a wire rack before serving. Enjoy!
For the Rhubarb Lime Jam:
- In a large saucepan, combine the rhubarb, sugar, lime zest, and lime juice.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
- Reduce the heat to low and let the jam simmer for about 30-40 minutes, or until the rhubarb softens and the mixture thickens.
- Stir the jam occasionally to prevent sticking and ensure even cooking.
- Once the jam reaches your desired consistency, remove it from the heat and let it cool.
- Transfer the jam to sterilized jars, seal them tightly, and refrigerate.
- Enjoy the rhubarb lime jam on blue cheese cookies.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 262kcal (13%)Carbohydrates: 45g (15%)Protein: 2g (4%)Fat: 10g (15%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mg (7%)Sodium: 52mg (2%)Potassium: 154mg (4%)Fiber: 2g (8%)Sugar: 34g (38%)Vitamin A: 284IU (6%)Vitamin C: 7mg (8%)Calcium: 45mg (5%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Tried this recipe?Cook It, Sell It! Open A Kitchen
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.