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Rosemary-Blue Cheese Shortbread Recipe

The subtle essence of rosemary comes through on these savory blue cheese treats. The will fast when you serve them at a gathering.—Taste of Home Test Kitchen

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Rosemary-Blue Cheese Shortbread Recipe

Prep: 20 min. Bake: 10 min./batch

Yield: 56 Servings

20 10 30

Ingredients

1 cup (4 ounces) crumbled blue cheese
3/4 cup butter, softened
1 tablespoon sugar
1 tablespoon minced fresh rosemary
2 cups all-purpose flour
3/4 cup finely chopped walnuts

Directions

In a large bowl, beat the blue cheese, butter, sugar and rosemary until well blended. Beat in flour (dough will be crumbly). Shape into two 7-in. rolls; coat with walnuts. Wrap each in plastic wrap. Refrigerate for 4 hours or freeze for up to 1 month.
Cut into 1/4-in. slices; place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.
To use frozen shortbread: Thaw in the refrigerator. Cut and bake as directed. Store in an airtight container in the refrigerator. Yield: about 4-1/2 dozen.

Nutritional Facts 1 appetizer equals 56 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 46 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Originally published as Rosemary-Blue Cheese Shortbread in Taste of Home Christmas Annual Annual 2011, p27