Walnut Roquefort Shortbread

By KDHarmon

Ingredients

• 1-1/2 C unbleached all-purpose flour
• 1 C walnut pieces
• 8 oz Roquefort cheese, chilled and crumbled
• 1/2 C unsalted butter, chilled and cut into small pieces
• 2 egg yolks
• 2 tsp freshly ground pepper

Preparation

Step 1

In food processor, combine all and process until ball of dough forms.

Divide dough in half. On lightly floured surface, form each piece into a 1-1/2 inch diameter log. Wrap each log in waxed paper and chill until firm, at least 4 hours. (Can be frozen up to 1 month.)

Preheat oven to 425.

Remove dough from refrigerator and cut into 1/2-inch thick rounds. Place on ungreased baking sheets, 1/2-inch apart and bake for about 10 minutes or until edges are brown, rotating the baking sheet after 5 minutes.

When done, place rounds on paper towels to cool. Serve warm or at room temperature.