Roquefort Shortbread

From the Wine Enthusiast Pairings Book
  • 12 cup (1 stick) unsalted butter, at room temperature
  • 6 ounces Roquefort cheese
  • 2 14 cups all-purpose flour
  • 1 egg yolk

In an electric mixer, cream the butter and cheese until well blended. Beat in the flour and egg yolk until combined. Divide the dough in half, then roll each half into a log 1 ½ inches in diameter. Wrap each log in plastic wrap and chill until firm.
Preheat the oven to 375 degrees F.

With a sharp knife, cut each log into ¼-inch slices, and place the rounds on a baking sheet, leaving 1 inch of space in between. Bake for 10 to 12 minutes, or until golden brown. Serve the shortbread hot or cold.

Published on December 18, 2009
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