Savory Blue Cheese Shortbread with Cherry Jam

Savory Blue Cheese Shortbread with Cherry Jam

prep time

minutes
cook time
20
minutes
servings
16-18
shortbreads

Ingredients









Cooking Instructions

1

In large bowl, sift flour, salt and pepper together. Cut butter into flour until mixture is crumbly with your fingers or a pastry cutter. Add blue cheese crumbles and toss until combined.


2

In small bowl, whisk egg and heavy cream. Add to flour mixture, folding the batter gently until just combined. The goal is to work the dough the least amount possible. Transfer to a sheet of plastic wrap and wrap/form the dough into a ball. Chill in the refrigerator for 4 to 6 hours.


3

Heat oven to 350°F. Remove dough from refrigerator, and place on a lightly-floured surface. Gently roll out the dough with a rolling pin or flatten with hands to make a circle roughly 1/4-inch thick. Cut out cookies with a circle pastry cutter 2 inches in diameter. Place cookies on a parchment-lined baking sheet. With your thumb, press a small indent in the middle of each cookie. Bake shortbreads for about 20 minutes, or until golden brown around the edges. Remove from oven and spoon 1/2 teaspoon cherry jam into the center of each cookie.


4

Shortbread cookies are best eaten the same day they are made.


Ingredients









Cooking Instructions

1

In large bowl, sift flour, salt and pepper together. Cut butter into flour until mixture is crumbly with your fingers or a pastry cutter. Add blue cheese crumbles and toss until combined.


2

In small bowl, whisk egg and heavy cream. Add to flour mixture, folding the batter gently until just combined. The goal is to work the dough the least amount possible. Transfer to a sheet of plastic wrap and wrap/form the dough into a ball. Chill in the refrigerator for 4 to 6 hours.


3

Heat oven to 350°F. Remove dough from refrigerator, and place on a lightly-floured surface. Gently roll out the dough with a rolling pin or flatten with hands to make a circle roughly 1/4-inch thick. Cut out cookies with a circle pastry cutter 2 inches in diameter. Place cookies on a parchment-lined baking sheet. With your thumb, press a small indent in the middle of each cookie. Bake shortbreads for about 20 minutes, or until golden brown around the edges. Remove from oven and spoon 1/2 teaspoon cherry jam into the center of each cookie.


4

Shortbread cookies are best eaten the same day they are made.


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