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    Bleu Cheese Shortbread w/ Fig Preserves

    Source of Recipe

    adapted from a recipe in Cooking with Paula Deen magazine

    Recipe Introduction

    These are savoury sandwich 'cookies', with the preserves as the filling. A little peek-a-boo hole is cut out of the top wafer. You can cut them any shape you like, I used a scalloped round cooky cutter and a decorating tip to cut the hole. The original recipe called for strawberry preserves, which I thought would be too sweet, so I tried the fig and they were wonderful. I added a little (maybe 1/4 t.) of cayenne to the flour mixture. Next time, I will use a stronger bleu - the flavor was a little too subtle.

    List of Ingredients

    2 c. crumbled bleu cheese
    1 1/2 c. sweet butter, softened
    2 c. AP flour
    1 c. cornstarch
    1 t. salt
    1/4 t. cayenne
    1 jar fig preserves


    In a food processor, process the cheese and butter until fully mixed. Add the dry ingredients and pulse until the mixture comes together and begins to pull away from the sides of the bowl. Remove from the processor, flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.

    Preheat the oven to 325 degrees and line cooky sheets with parchment paper. On a floured surface, roll out the dough just as you would cookies and cut into an even number of 'cookies'. Place on prepared baking sheets and cut a small center hole in half of the wafers. Bake for 15-18 minutes, or until lightly browned. Cool on pan for 5 minutes and the move to a rack to completely cool.

    When cool, place about 1 t. preserves on each of the intact wafers and top with the wafers that you cut a hole in. Store airtight.

    Makes about 2 1/2 dozen 'cookies'.




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