Walnut-Roquefort Shortbread |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This recipe was in the November 1985 issue of Bon Appetit magazine that featured A Fresh Look at Thanksgiving . These savory cookies are best eaten the day they are baked, but the dough can be made ahead and frozen. These would be good with cocktails any time of the year! Ingredients:
1 1/2 cups all-purpose flour |
1 cup walnut pieces |
1/2 lb roquefort cheese, chilled and crumbled |
1/2 cup well-chilled unsalted butter, cut into small pieces (1/2 stick) |
2 egg yolks |
1 tablespoon fresh ground pepper |
Directions:
1. Blend all ingredients in processor until dough forms; divide dough in half.
2. On lightly floured surface, form each piece into 1 1/2-inch-diameter cylinder.
3. Wrap and chill until firm, at least 4 hours.
4. (Can be prepared ahead and refrigerated 3 days or frozen 1 month.).
5. Preheat oven to 425 degrees.
6. Cut dough into 1/3-inch-thick rounds.
7. Place on ungreased baking sheets, spacing 1/2 inch apart.
8. (Let frozen dough soften at room temperature 20 minutes before baking.).
9. Bake until edges are golden brown, reversing position of baking sheets once, about 10 minutes.
10. Transfer to paper towels.
11. Serve warm or at room temperature.
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