Ingredients
-
1
-
1/2
-
1
-
1/2
-
1/4
-
1/8
-
1/3
-
1
-
-
-
-
-
-
-
Directions
Gorgonzola and Pistachio Shortbread Wafers, A buttery good savoury shortbread with tangy gorgonzola, pistachios and a hint of lemon, and heat Featured on HuffPostTaste’s facebook page, recipe from ClosetCooking com – Cooking in a closet sized kitchen! —————————- Prep time includes chill time!, These just didn’t work out for me Dough would not come together (crumbled trying to wrap it) I added more butter and got it to come together then, but although I baked those fine after chilling, and extra carefully managed to get them to the plate in the photo, they still fell apart later, just picking them up I think it is the cornstarch, as I looked at similar recipes that did not contain that Perhaps others will have better luck—they are gorgeous if they would hold together and the taste is really nice ~s
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Steps
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1
Done
|
Cream the Gorgonzola and Butter. |
|
2
Done
|
Combine the Flour, Cornstarch, Salt and Cayenne ~ Add to the Butter/Cheese Mixture Until Well Combined. |
|
3
Done
|
Add the Pistachios and Lemon Zest. |
|
4
Done
|
Shape the Dough Into a Log, Wrap in Plastic Wrap, and Freeze For 1 Hour. |
|
5
Done
|
Preheat Oven to 350f. |
|
6
Done
|
Slice About 1/4" Thick and Place About an Inch Apart, on a Parchment Lined Baking Sheet. |
|
7
Done
|
Bake in a Preheated 350f Oven Until They Are Light Golden Brown, About 8-14 Minutes. (check at 10 Minutes!). |
|
8
Done
|
Cool on Pan For About 10 Minutes to Firm Up, Remove and Let Cool Completely on a Wire Rack. |
|
9
Done
|
Note: the Shortbread Will Be Rather Soft When Removed from the Oven, but Will Crisp as It Cools.). |
|
10
Done
|
Store in an Air Tight Container. |
