Pecan & Blue Cheese Shortbread - Dinner With Julie

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.