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
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