Recipe: Blue Cheese & Buffalo Crackers

I love a Buffalo wing—they are found on every “game day” menu on the internet—but sometimes I’m in it more for the blue cheese dressing and the spice than the chicken. Enter: These little Blue Cheese and Buffalo Crackers. Technically a savory shortbread, these crackers are chock full of blue cheese and then rolled in a Buffalo seasoned panko breadcrumb before baking. The result? An addictive little savory cracker that pairs perfectly with a cold beer and a commercial break. 

Makes 38

Ingredients

For the crackers: 

• 8 tablespoons unsalted butter, room temperature
• 8 ounces blue cheese, crumbled, at room temperature
• 1½ cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 extra-large egg, beaten

For the seasoning mixture: 

• ¼ cup light brown sugar
• 1½ teaspoons chili powder
• 1½ teaspoons smoked paprika
• 1½ teaspoons cumin
• ½ teaspoon cayenne (to taste)
• 1½ teaspoons garlic powder
• 1½ teaspoons dry mustard
• 1½ teaspoons kosher salt
• 1½ teaspoons freshly ground black pepper
• ½ cup panko breadcrumbs 

Instructions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and blue cheese together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it’s in large crumbles, and the dough starts to come together, about 1 minute. If flour remains crumbly and dough does not come together after a couple of minutes, add 1 tablespoon of water and mix until dough comes together. 
2. Dump the dough onto a lightly floured board, and knead into a ball. Split into two halves, and roll each half into a log about 1 inch in diameter (no need to be super specific, use your best judgment!). Wrap each log with plastic wrap or parchment and chill in the refrigerator for 30 minutes or up to 4 days. 
3. While the dough is chilling, heat the oven to 350°F. Line a sheet pan with parchment paper. 
4. Make the seasoning mixture: In a medium-sized bowl, combine all ingredients and whisk with fork until combined. Transfer to a sheet pan or large flat dish (large enough to roll the entire length of the log) and set aside. Seasoning mixture can be prepared up to a week in advance. Keep in an airtight container. 
5. Time to bake! Whisk egg in a small bowl and set aside. Remove the log from the refrigerator, unwrap and, using a pastry brush, coat the log. Carefully roll the egg-coated log in the seasoning mixture until fully coated. Repeat with the second log. 
6. Using a sharp knife, carefully slice the seasoned log into ¼-inch-thick rounds and place on a parchment-lined sheet pan. These crackers do not spread much at all, so feel free to put them about a ¼ inch away from each other. 
7. Bake at 350°F for 20 minutes, rotating sheet pan halfway. Allow to cool slightly and transfer to the plate.