Rosemary-Blue Cheese Shortbread |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 56 |
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The subtle essence of rosemary comes through on these savory blue cheese treats. The will fast when you serve them at a gathering. Ingredients:
1 cup (4 ounces) crumbled blue cheese |
3/4 cup butter, softened |
1 tablespoon sugar |
1 tablespoon minced fresh rosemary |
2 cups king arthur unbleached all-purpose flour |
3/4 cup finely chopped walnuts |
Directions:
1. In a large bowl, beat the blue cheese, butter, sugar and rosemary until well blended. Beat in flour (dough will be crumbly). Shape into two 7-in. rolls; coat with walnuts. Wrap each in plastic wrap. Refrigerate for 4 hours or freeze for up to 1 month.
2. Cut into 1/4-in. slices; place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.
3. To use frozen shortbread: Thaw in the refrigerator. Cut and bake as directed. Store in an airtight container in the refrigerator. Yield: about 4-1/2 dozen.
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