Blue cheese-walnut shortbread
1 Pan
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Walnuts; chopped |
| 2 | tablespoons | Granulated sugar |
| 2 | tablespoons | Confectioners sugar |
| ½ | cup | Butter; cut up |
| ¼ | cup | Blue cheese; crumbled |
| 1¼ | cup | All-purpose flour |
Directions
Preheat oven to 325 degrees F.
In the bowl of a food processor, chop together walnuts and sugars. Add butter and blue cheese and blend just a couple of seconds, until a crumbly consistency (don't let it form a ball). Add flour and pulse about 10-20 times. Pat into an 8-inch cake pan. Score with a knife into 8 to 12 wedges. Bake at 325 degrees F for 15 minutes.
Remove from oven, deepen score with a knife, and return to oven. Bake at 325 degrees F for another 15 minutes, or until done. Cool on a rack.
Serve with fresh or poached pears, with a Sauterne.
Source: "The Complete Cookie" by Barry Bluestein and Kevin Morrisey