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Rosemary-Blue Cheese Shortbread Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:56 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 56 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Rosemary-Blue Cheese Shortbread in Taste of Home Christmas Annual Annual 2011, p27

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.

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