Monday, August 14, 2017

Blue Cheese and Rosemary Shortbread

OK, these were just soooo delicious!  A savoury shortbread with just a hint of sweet and some good blue cheese.  I hosted a Julia Child Dinner Party recently and popped these cookies into coffee mugs my hubby made for my friends to take home.  The cookies are great for an appie with wine in the summer or winter.  Bon Appetite!

Preheat oven to 325 degrees.  1 cup of salted butter, softened, 1/2 cup white sugar, 2 cups of all-purpose flour, 1/2 cup of blue cheese, 1 tbsp. chopped fresh rosemary.

I like to use my mixer for this stuff, so basically beat the butter until fluffy first, then add the sugar until everything is blended.  Then stir in the blue cheese and rosemary.  You are going to have to put this shortbread into the freezer to harden somewhat before baking.  Divide dough and make two logs.  Wrap in plastic wrap and pop into the freezer for about 1/2-1 hour.  Mine froze really fast.  When about to bake, take out of freezer, slice into 1/4 inch slices.  Put parchment paper on a cookie sheet and put about 1 inch apart on cookie sheet.  Bake at 325 degrees for about 15 minutes.  Just keep checking to make sure they don't get too brown.  Then take out and cool on a plate.  Oh these are flippin delicious!  Makes about 3 dozen.


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