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.)

Blue Cheese shortbread 1
Blue Cheese shortbread 1

Pecan & Blue Cheese Shortbread


September 30, 2011

  • Makes: Makes about 2 dozen.


1/2 cup butter, at room temp

1 cup crumbled blue cheese

1 cup all-purpose flour

1/2 cup finely chopped pecans or walnuts


1Beat 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.

2To 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.


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14 comments on “Blue Cheese & Pecan Shortbread

  1. Sue. D
    September 30, 2011 at 7:38 pm

    Ahh, indeed! Lovely photos, can’t wait to make these!

  2. Suzanne
    September 30, 2011 at 8:42 pm

    These look so tasty!

  3. CathyH
    September 30, 2011 at 8:58 pm

    These look amazing. I am in California in the scorching heat, we need some appies to cool off with wine and these sound delicious!

  4. Charmian @Christie's Corner
    October 1, 2011 at 11:00 am

    You can freeze balls of chocolate chip cookie dough!? I’d be eating them straight from the freezer!

    I love savory biscuits and make a variation with aged cheddar and pecans. Love the blue cheese and walnut twist. Never thought to pair them with my concord grapes.

  5. Joanne
    October 2, 2011 at 9:10 am

    Julie, I made your Concord grape jelly/jam and it’s fabulous! Can I put in the freezer?

  6. Sippitysup
    October 2, 2011 at 9:12 am

    these lok so good, curled on the sofa or with friends. Thanks, GREG

  7. Stephanie
    October 2, 2011 at 5:15 pm

    There is nothing I love more than the combination of sweet and savory. I have to make these!

  8. laurel
    October 3, 2011 at 9:24 am

    Oooh! Yummy! I just read about bleu cheese and bacon focaccia, and we love shortbread.What do you think about a little fig jam on them?

  9. JulieVR
    October 3, 2011 at 9:33 am

    Laurel – oooh, divine idea!

  10. colesangel
    October 4, 2011 at 12:12 am

    “Freeze for up to 6 months” HA! eat as i take them off the baking sheet you mean i think! there’s no way these would make it into the freezer!

    • JulieVR
      October 4, 2011 at 6:10 am

      Ha – I meant freeze the dough log, so you can slice and bake them down the road! It would be mighty tough to freeze them once baked! :)

  11. Ruth
    October 4, 2011 at 10:41 am

    Do you think I could sub aged cheddar for the blue cheese? Not really a fan of the blue cheese but think these would make a great addition to the holiday appies!

  12. Lauren @ Healthy Delicious
    October 4, 2011 at 6:52 pm

    I want these right now. They look si lovely to nibble on with some wine.

  13. Sarah
    October 11, 2011 at 9:58 am

    Mmmmm…these will be made and I’m sure consumed shortly. I bought the makings of a cheese board for Thanksgiving but with the abundance of other things I made the cheese is still tucked safely in the fridge for next weekend…I think I’ll add these to the mix. Thx!

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