Ingredients
1 cup (4 ounces) crumbled blue cheese3/4 cup butter, softened1 tablespoon sugar1 tablespoon minced fresh rosemary2 cups all-purpose flour3/4 cup finely chopped walnuts
Preparation
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.
