Blue Cheese and Walnut Shortbread
These are like savory cookies…for cocktail hour!
Foto: RecipeGirl
Ingredients
- ½ cup crumbled blue cheese or gorgonzola, (at room temperature)
- 3 tablespoons unsalted butter, (at room temperature)
- ½ cup all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- ⅓ cup chopped walnuts
- 3 tablespoons cream cheese ((low fat is fine))
- 3 tablespoons jarred chutney, (preferably Major Grey's)
- ½ cup walnut halves, (toasted for garnishing)
- parsley, ( for garnishing)
Steps
-
Combine the blue cheese and butter in a small food processor; process until creamy. In a small bowl, combine the flour, cornstarch, pepper, and kosher salt together; add to the blue cheese mixture. Pulse to combine. Add the chopped walnuts and process just until incorporated. Do not over-process. Remove the blue cheese mixture from the food processor bowl and shape into a ball; cover with plastic wrap. Refrigerate until firm, at least one hour.
-
Preheat the oven to 325°F.
-
Place the chilled dough on a piece of plastic wrap and cover with another piece of plastic wrap. Roll the dough out about ⅛-inch thick. Remove the plastic wrap and cut into 1-inch circles or rectangles using a fluted cookie cutter. Place on a parchment paper-lined baking sheet. Repeat until all dough is used. Bake until light brown, about 25 minutes. Let cool.
-
To assemble: Spread ¼ teaspoon of the cream cheese on each shortbread. Top with equal amounts of chutney, a walnut half, and a leaf of parsley.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...