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Blue Cheese Poppy Seed Shortbreads |
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| Category: | Desserts |
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| Source: | Carole Peck |
| Ingredients: | 2 ounces (1/2 stick) unsalted butter 1 ounce blue cheese or Roquefort 1 ounce sharp Cheddar cheese 1/2 cup all-purpose flour, sifted 1/8 teaspoon cayenne pepper 1/2 teaspoon coarse salt 1/8 cup poppy seeds |
| Directions: | Combine the butter and cheeses in a food processor. Add the flour, cayenne and salt, and process until a dough ball is formed.
Shape the dough into 2-inch-diameter logs. Roll in the poppy seeds. Wrap the logs in plastic and chill thoroughly, at least 1 hour or up to two days. Preheat oven to 375°F. Remove the dough from the refrigerator and cut into 1/4-inch-thick slices. Arrange slices about 1 inch apart on a baking sheet; bake for 12-15 minutes, until golden. Makes about 15 shortbreads. Note: Baked and stored in a tightly covered container, these shortbreads will keep up to one month. The dough logs can be frozen for up to six weeks and cut and baked as needed. |
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