member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    Stilton shortbread


    Source of Recipe


    First published in Chatelaine's 01/1995 issue

    List of Ingredients




    3/4 cup ( 175 mL) unsalted butter, at room temperature
    1 cup ( 250 mL) crumbled Stilton cheese, about 1/4 lb (125 g)
    1/4 tsp ( 1 mL) salt
    1-3/4 cups ( 425 mL) all-purpose flour
    1 egg, lightly beaten
    1/2 cup ( 125 mL) walnut or pecan pieces

    Recipe



    1. Place butter and cheese in a large mixing bowl. Using a fork, work cheese into butter until only slightly lumpy. Sprinkle with salt. Add flour and stir until all is absorbed. Gather dough into a ball.

    2. Preheat oven to 350F (180C). Lightly grease baking sheets. Pinch off small pieces of dough and roll into 3/4-inch (1.5-cm) balls. Place on baking sheet, about 1-1/2 inches (3.5 cm) apart. Flatten each ball until about 1 inch (2.5 cm) across. Or roll dough out on a lightly floured surface until about 1/4 inch (0.5 cm) thick. Then cut out shapes with a small cookie cutter. Place cutouts about 1 inch apart on greased baking sheet. Brush tops with lightly beaten egg. Top with a piece of walnut or pecan.

    3. Bake until lightly golden, from 10 to 12 minutes. Cool on a rack. Seal and store at room temperature for up to 3 days or freeze.


    Nutrients per cookie
    .8 g protein , 3 g fat , 2.5 g carbohydrates , .1 g fibre , .2 mg iron , 7 mg calcium , 40 calories , 42 mg sodium



    Make Ahead

    To bake later, use pieces of waxed paper to form dough into 2 rolls each about 8 inches (20 cm) long and 1 inch (2.5 cm) in diameter. Twist waxed paper shut at ends. Refrigerated, dough will keep well for up to 1 week. Or overwrap with foil and freeze. When ready to bake, slice about 1/4 inch (0.5 cm) thick and place on ungreased sheet. Brush tops with lightly beaten egg. Top with a piece of walnut or pecan and bake

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |