02 March 2012

Blue Cheese Shortbread

Blue Cheese Shortbread

3 1/2 oz crumbled blue cheese (about 1/2 cup)
3T unsalted butter, room temperature
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 tsp coarse salt
1/8 tsp black pepper, freshly ground
1/3 cup walnuts, finely chopped

Blend blue cheese and butter in food processor until creamy. Add flour, cornstarch, salt and pepper. Pulse until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, at least an hour.
Preheat over to 325 degrees. Line baking sheet with parchment. Roll out dough between two sheets of plastic wrap to 1/8 to 1/4 inch thickness. Remove top sheet, cut using cookie cutter shapes or just cut into squares. Transfer to baking sheet, bake until golden brown about 20 minutes. Cool. Store in airtight container.

Bench Notes: These are easy easy crackers to make. I do let the dough chill more than an hour - usually over night. Made this the first time in August of 2003. How old am I? 

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