Blue Cheese Shortbread Leaves

Blue Cheese Shortbread Leaves
Photo by Ralph Anderson


  • 3 tablespoons butter, softened
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup chopped pecans
  • ½ cup all-purpose flour
  • 4 ounces blue cheese, crumbled
  • ¼ cup cornstarch

1. Place chopped pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool 30 minutes. Reduce oven temperature to 325°. 2. Process blue cheese and butter in a food processor 10 to 15 seconds or until creamy, stopping to scrape down sides as needed...

View full recipe at My Recipes


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