Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Bluebell Falls Pegasus cheese, crumbled
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the crumbled Bluebell Falls Pegasus cheese, dried cranberries, and chopped walnuts.
7. Line baking sheets with parchment paper.
8. Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes per batch
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Each cookie contains approximately 180 calories, 10g fat, 20g carbohydrates, 2g protein, and 1g fiber.
Substitutions for ingredients:
- Bluebell Falls Pegasus cheese can be substituted with any crumbly goat cheese.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Chopped walnuts can be substituted with pecans or almonds.
Variations:
- Add 1 teaspoon of ground cinnamon to the cookie dough for a spiced flavor.
- Substitute the dried cranberries with chocolate chips for a sweeter cookie.
- Use chopped pistachios instead of walnuts for a different nutty flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the cookie dough, as this can result in tough cookies.
- Use a cookie scoop to ensure even-sized cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with chopped nuts or drizzle with melted chocolate for added flavor and texture.
Pairings:
Serve the cookies with a glass of milk or a cup of tea for a comforting treat.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese board.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough.
Food safety advice:
Make sure to use pasteurized eggs and wash your hands and utensils thoroughly when handling raw ingredients.
Food history:
Bluebell Falls Pegasus cheese is a goat cheese produced in County Clare, Ireland. It is named after the winged horse of Greek mythology.
Flavor profiles:
These cookies have a sweet and savory flavor, with a crumbly texture from the Bluebell Falls Pegasus cheese and a chewy texture from the dried cranberries.
Serving suggestions:
Serve these cookies as a sweet and savory snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A