Blue Cheese Shortbread Leaves

Prep: 20 min., Bake: 28 min., Cool: 45 min., Chill: 1 hr.

Yield: Makes about 40

Ingredients

• 1/3  cup  chopped pecans
• 4  ounces  blue cheese, crumbled
• 3  tablespoons  butter, softened
• 1/2  cup  all-purpose flour
• 1/4  cup  cornstarch
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper

Preparation

1. Place chopped pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool 30 minutes. Reduce oven temperature to 325°.

2. Process blue cheese and butter in a food processor 10 to 15 seconds or until creamy, stopping to scrape down sides as needed. Add flour and next 3 ingredients; pulse 9 to 10 times or until the mixture is crumbly. Add toasted pecans; pulse 9 to 10 times or until mixture forms moist clumps.

3. Transfer mixture onto plastic wrap on a flat surface, and gather dough into a ball shape; flatten into a 1-inch-thick disk. Wrap in plastic wrap, and chill 1 hour or until firm.

4. Turn dough out onto a lightly floured surface. Pat or roll to 1/8- to 1/4-inch thickness. Cut with 1 1/2- and 2-inch leaf-shaped cutters. Place on a parchment paper-lined baking sheet.

5. Bake at 325° for 16 to 18 minutes or until light golden brown. Transfer to a wire rack; cool 15 minutes.