Blue Cheese & Pecan Shortbread
Another delicious use for those coronation/concord grapes. An accessory to them, really.
We’re heading up to Jasper for the weekend, and there’s so much to catch you up on from this week, and last weekend still, but there are too many photos to go through and pack at the same time. So I leave you with these buttery, blue cheesey shortbreads that you can make ahead and keep in the fridge or freezer for such time when you need to slice and bake up a little somthething fancy-ish and delicious. There will be plenty of opportunities in the next few months.
It never hurts to get a little something stashed away now. Unless you’re planning on freezing balls of chocolate chip cookie dough to get ahead of the game – which may be a bad idea for those who, like me, adore frozen balls of chocolate chip cookie dough.
These are perfect – and super easy to stir together – if you have to bring something somewhere, or if you’re planning a little wine & cheese this weekend. (Even if it’s alone, on the couch, in your slippers. Ahh.)
Pecan & Blue Cheese Shortbread
1/2 cup butter, at room temp
1 cup crumbled blue cheese
1 cup all-purpose flour
1/2 cup finely chopped pecans or walnutsBeat the butter and blue cheese until blended (don’t worry about lumps of cheese); add the flour and pecans or walnuts. Shape into a log, wrap in parchment or plastic wrap and refrigerate until firm or freeze for up to 6 months.
To bake, slice 1/4-inch thick and bake on an ungreased baking sheet at 350°F for 10 minutes, or until pale golden around the edges. Makes about 2 dozen.
September 30 2011 | appetizers | 14 Comments »
