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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Gorgonzola and Pistachio Shortbread

[heart_this] · Dec 21, 2011 · 28 Comments

Gorgonzola and Pistachio Shortbread

A buttery good savoury shortbread with tangy mellow and tangy gorgonzola, pistachios and a hint of lemon and heat.

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

Gorgonzola and Pistachio Shortbread

Gorgonzola and Pistachio Shortbread

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 18

A buttery good savoury shortbread with tangy mellow and tangy gorgonzola, pistachios and a hint of lemon and heat.

ingredients
  • 1 cup gorgonzola, room 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
directions
  1. Cream the cheese and butter.
  2. Mix in the flour, cornstarch, salt and cayenne.
  3. Mix the dry ingredients into the wet ingredients followed by the pistachios and lemon zest.
  4. Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.
  5. Place the baking sheet in the fridge and chill for at least 30 minutes.
  6. Bake in a preheated 350F/180C 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.)
Similar Recipes:
Stilton and Rosemary Shortbread
Shortbread
Almond Crescent Cookies
Chocolate Cherry Balsamic Goat Cheese Shortbread
Chocolate Orange Rosemary Shortbread
Whipped Shortbread

Cookie, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. vanillasugarblog says

    December 22, 2011 at 12:02 am

    kevin i just made savory shortbread! isn't that wild? great minds think alike. i made a smoked gouda and walnut.
    i like the idea of pistachios better though.

    Reply
  2. Claudia says

    December 22, 2011 at 1:25 am

    The savory shortbreads are just grand – starting to prefer them over the sweet. Have a lovely holiday weekend.

    Reply
  3. Margot says

    December 22, 2011 at 1:37 am

    Hola Kevin.
    Te han quedado espectaculares estas galletas.
    Feliz Navidad

    Reply
  4. luvvy says

    December 22, 2011 at 3:27 am

    your blog looks nice!delicious food!i love cooking but don't how to make a nice food for that.learn from your post.thank you for sharing!lol

    Reply
  5. Rosa's Yummy Yums says

    December 22, 2011 at 6:26 am

    Those must be addictive! What a perfect combination. Those would go well with a good bottle of white wine.

    Cheers,

    Rosa

    Reply
  6. manu says

    December 22, 2011 at 8:00 am

    This is divine!!
    I've got all the ingredients so I can give it a go!!
    Merry Christmas

    Reply
  7. Junglefrog says

    December 22, 2011 at 10:46 am

    I've never been a really big fan of shortbread in it's basic form but looking at this edition you made with some of favorite flavors in them I might be tempted to give them another try. Especially adding the gorgonzola.. Yum!

    Reply
  8. Joanne says

    December 22, 2011 at 11:21 am

    You really are on a roll with these Kevin!

    Reply
  9. OhMyGoodNest says

    December 22, 2011 at 1:20 pm

    I'm psyched I have all the ingredients on hand & am going to whip these up tonight. It's just what I needed for a little something for a friend. Thanks Kevin.

    Reply
  10. vedette says

    December 22, 2011 at 4:39 pm

    I love short bread. I bet this is going to be amazing. thanks for the recipe.

    Reply
  11. Nancy says

    December 22, 2011 at 5:49 pm

    Merry Christmas! I am making these tomorrow. Thanks!

    Reply
  12. Nancy says

    December 22, 2011 at 5:50 pm

    Thanks! I am making these tomorrow.

    Reply
  13. Hyosun Ro says

    December 23, 2011 at 4:54 am

    Oh these look so good! Love both gorgonzola and pistachio. I must try to these. Merry Christmas!!

    Reply
  14. Deb Mustard says

    December 23, 2011 at 10:51 pm

    Your shortbreads look amazing. I went on a shortbread making kick and could never find the recipe I wanted to make the shortbread I wanted! I am going to try yours!

    Reply
  15. Julia says

    January 12, 2012 at 9:22 pm

    I'm almost speechless…ALMOST! Holy ding dang I can hardly type I'm so excited to get home form work and make these!

    Reply
  16. Kathy Mercure says

    February 15, 2012 at 2:13 pm

    Kevin, I made these yesterday for my Valentine's Day Feast of Love. If I wasn't already in love, I'd have to fall in love with you!

    Holy amazing! I'm sure we would have eaten the entire plate if it weren't for the fact that these amazing nibbles were only one of four courses!

    http://www.eatingtherainbow.com

    Reply
  17. Vicky says

    February 27, 2012 at 3:19 pm

    SOunds delicious. I've never made shortbread before but gorgonzola and pistachios sound like a great flavor combination.

    Reply
  18. joycee says

    May 14, 2012 at 9:23 am

    o dear, mine turn out a tad too salty. prob bcos i used danish blue >_< aiks.. think i'll have to take them with soup =)

    Reply
  19. joycee says

    May 14, 2012 at 9:24 am

    i was subbing gorgonzola with danish blue and it turned out a tad too salty. yummy but guess i'll have to have my shortbreads with soup >_< aiks!

    Reply
  20. Anonymous says

    December 25, 2012 at 8:50 pm

    What a disaster! I followed the recipe exactly but was a bit worried when I saw 1/2 cup cornstarch needed. Each bite of the baked cookie needed a gulp of milk – they were SOOO DRY! I tossed the whole batch.

    Reply
  21. Kevin says

    December 27, 2012 at 1:51 pm

    Anonymous: Shortbread is a drier cookie, but with all of the butter in it it should be melting in your mouth.

    Reply
  22. Deanna Lyn says

    December 27, 2012 at 5:36 pm

    looks good to me, i make a recipe like this with cream cheese, and the cookies are very moist.oh but no cornstarch

    Reply
  23. Jessica says

    January 1, 2013 at 10:11 pm

    Just pulled these out of the oven. Sooooooo good! Thanks so very much!

    Reply
  24. PG says

    December 15, 2013 at 9:15 pm

    I made these shortbread cookies and they have turned out fantastic. Though I brushed very little honey on them which I hardly noticed in the end result that I could have as well left them out.
    Thank you for this wonderful recipe!

    Reply
  25. jeweliA says

    September 8, 2022 at 5:48 pm

    I was wondering if the 1/2 cup of cornstarch was a typo? That seems like an awful lot! Also, I’d like an opinion as to whether to use Salted of UNsalted pistachios… the recipe does not specify.

    Reply
    • kevin says

      September 12, 2022 at 10:07 am

      1/2 cup of cornstarch is correct. Cornstarch helps with the texture of the cookies. I use salted pistachios and unsalted work as well!

      Reply
  26. Maureen Chorney says

    December 29, 2022 at 4:06 pm

    Dec 2022: I have made these & your Blue cheese & Walnut shortbread.
    I used the food processor method as per your BC &W recipe.

    Q?? how much does 1 cup of gorgonzola, silton, etc weigh?
    Some sites say 225g, others say 113g
    It would be very helpful if you could use weight in g in your recipes, especially those who have ingredients such as cheese.
    BTW. I used 160g (the compromise between 225 & 113g)

    THX

    Reply
    • kevin says

      January 2, 2023 at 4:50 pm

      113g is about 1/2 cup and 160g would be good as well!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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