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Gorgonzola Pistachio Shortbreads–These

Gorgonzola Pistachio Shortbread

Tangy Gorgonzola and pistachio shortbread “cookies”—the perfect appetizer to nibble with a glass of wine. A touch of cayenne gives them a hint of heat, and lemon zest brightens up the flavors.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 30 -36 pieces
Author Marlene

Ingredients

  • 1/2 cup 1 stick/4 ounces butter, room temperature
  • 1 cup crumbled gorgonzola, c. 8 ounces, room temperature c. 8 ounces, room temperature
  • 1 cup flour
  • 1/2 cup cornstarch
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/3 cup pistachios, coarsely chopped
  • 1 teaspoon lemon zest

Instructions

  1. In a stand mixer, cream the butter. Add the Gorgonzola and mix at medium speed until well blended, about a minute or two.
  2. Combine the flour, cornstarch, salt, and cayenne and add to the butter and cheese. Mix at medium speed until a soft dough begins to form. Reduce mixer speed to low and mix in the pistachios and lemon zest just until evenly distributed.
  3. Place the dough on a sheet of wax paper and work gently with hands until dough comes together. Divide in half and form into two logs about 8 inches long and 1 ¼ inches in diameter, using wax paper to help roll evenly. Wrap in wax paper and chill dough for 1-2 hours, until very firm.
  4. Preheat oven to 350F/180C (325F/163C for convection). Line two baking sheets with parchment paper.
  5. Cut dough into slices ¼ inch thick and place 1 inch apart on prepared baking sheets. Bake until lightly golden brown, about 10-12 minutes, switching baking sheets half way through. Remove and cool, allowing shortbreads to firm up before transferring them.

Recipe Notes

  1. Time shown does not include chilling time.
  2. The shortbreads can also be made with a hand mixer or food processor. To make in a food processor, process butter and Gorgonzola together until creamy. Add dry ingredients and pulse to coarse meal stage. Add nuts and zest, pulse until dough begins to form. Be careful not to overprocess.Then follow recipe from step 3.
  3. Instead of forming into logs, you can roll chilled dough ¼ inch thick and cut into desired shapes.
  4. Dough freezes well.
  5. For metric measurements, use this handy conversion table.