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Title: Blue Cheese-Walnut Shortbread
Categories: Appetizer Cookie
Yield: 1 Pan
| 1/3 | c | Walnuts; chopped |
| 2 | tb | Granulated sugar |
| 2 | tb | Confectioners sugar |
| 1/2 | c | Butter; cut up |
| 1/4 | c | Blue cheese; crumbled |
| 1 1/4 | c | All-purpose flour |
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 By fatfree-request@fatfree.com on Jun 16, 1997
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