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Pecan & Blue Cheese Shortbread

Yields1 Serving

 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

Beat 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.