Maytag Blue Cheese Shortbread Recipes

Steps:

• Beat the blue cheese and butter until creamy.
• In a separate bowl, combine the flour, cornstarch, pepper and salt and walnuts. Add to the blue cheese and butter mixture.
• Roll into two logs and chill until firm. Cut in 1/8 inch thick slices. Place on a cookie sheet or sheet pan lined with parchment paper.
• Bake at 375 degrees for 10-15 minutes, until golden brown.

Steps:

• Preheat oven to 275°F.
• In a medium-sized bowl, combine flour, cornstarch, icing sugar, salt and ground walnuts. Whisk until well blended.
• Add butter, blue cheese and lemon zest to the flour mixture. Knead by hand until dough becomes soft and forms into a ball.
• Using a small scoop, portion dough into half-spheres, then press a walnut half into the top of each cookie.
• Bake on a parchment-lined cookie sheet for 27-30 minutes, or until cookies are firm to the touch. Cool on a wire rack.

Steps:

• In a large bowl, beat the blue cheese, butter, sugar and rosemary until well blended. Beat in flour (dough will be crumbly). Shape into two 7-in. rolls; coat with walnuts. Wrap each in plastic wrap. Refrigerate for 4 hours or freeze for up to 1 month., Cut into 1/4-in. slices; place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks., To use frozen shortbread: Thaw in the refrigerator. Cut and bake as directed. Store in an airtight container in the refrigerator.