Walnut-Roquefort Shortbread
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
3 dozen
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 cup walnut pieces
- 1⁄2 lb Roquefort cheese, chilled and crumbled
- 1⁄2 cup well-chilled unsalted butter, cut into small pieces (1/2 stick)
- 2 egg yolks
- 1 tablespoon fresh ground pepper
directions
- Blend all ingredients in processor until dough forms; divide dough in half.
- On lightly floured surface, form each piece into 1 1/2-inch-diameter cylinder.
- Wrap and chill until firm, at least 4 hours.
- (Can be prepared ahead and refrigerated 3 days or frozen 1 month.).
- Preheat oven to 425 degrees.
- Cut dough into 1/3-inch-thick rounds.
- Place on ungreased baking sheets, spacing 1/2 inch apart.
- (Let frozen dough soften at room temperature 20 minutes before baking.).
- Bake until edges are golden brown, reversing position of baking sheets once, about 10 minutes.
- Transfer to paper towels.
- Serve warm or at room temperature.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas