Gorgonzola and Pistachio Shortbread Wafers

READY IN: 1hr 20mins
Recipe by KerfuffleUponWincle

A buttery good savoury shortbread with tangy gorgonzola, pistachios and a hint of lemon, and heat. Featured on HuffPostTaste's facebook page, recipe from ClosetCooking.com - Cooking in a closet sized kitchen! ---------------------------- Prep time includes chill time!

Top Review by DailyInspiration

What a delicious addition to our New Year's meal. I served them before the meal was ready and they were a hit; especially with my DH. Loved the flavor bite of the gorgonzola cheese and the crunchy pistachios -- it makes them sooo rich tasting and pretty too. Made for PRMR, January, 2014.

Ingredients Nutrition

Directions

  1. Cream the gorgonzola and butter.
  2. Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
  3. Add the pistachios and lemon zest.
  4. Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
  5. Preheat oven to 350°F.
  6. Slice about 1/4" thick and place about an inch apart, on a parchment lined baking sheet.
  7. Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
  8. Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
  9. Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
  10. Store in an air tight container.

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