With gourmet shortbread on my mind, I went on a shortbread making marathon this past weekend that will more than fulfill my holiday needs! After the success of the stilton and rosemary shortbread I wanted to try another savoury one and since I am such a big fan of blue cheeses, the gorgonzola and pistachio shortbread that I saw on The Coach House Shortbread Company was calling to me. I figured that a younger gorgonzola dolce would be perfect for the shortbread as it is softer and creamier than fully aged gorgonzola and thus it would cream into the butter more easily. Its mellower flavour would also help ensure that those that are not big fans of blue cheese would be able to enjoy the shortbread as well. The blue cheese and gorgonzola flavour combo is one that I always enjoy and it worked particularly well in this savoury shortbread! The touch of lemon zest helps keep things a little brighter and a hint of heat from cayenne round things out in these cookies. This shortbread would find a perfect home on a party platter filled with things like meats, cheeses, fruits, dips and spreads for your holiday entertaining.
Gorgonzola and Pistachio Shortbread
A buttery good savoury shortbread with tangy mellow and tangy gorgonzola, pistachios and a hint of lemon and heat.
Servings: makes 18-36 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1 cup gorgonzola, rooms temperature and crumbled
- 1/2 cup (1 stick) butter, room temperature
- 1 cup flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1/3 cup pistachios, chopped
- 1 teaspoon lemon zest
- Cream the cheese and butter.
- Mix in the flour, cornstarch, salt and cayenne.
- Mix the dry ingredients into the wet ingredients followed by the pistachios and lemon zest.
- Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.
- Place the baking sheet in the fridge and chill for at least 30 minutes.
- Bake in a preheated 350F oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools.)
Stilton and Rosemary Shortbread
Almond Crescent Cookies