Blue Cheese & Fig Shortbread

Directions

1. In a large mixing bowl, beat the butter with the blue cheese until
creamy. In a separate bowl, stir the flour with the cornstarch, sugar,
salt and pepper. Add to the butter mixture; beat on low just until the
dough forms large clumps. Divide the dough into two portions and
form into square-shaped logs, about 1 1/2 inches (4 cm) thick. Wrap
and chill for at least 1 hour or until firm enough to slice easily.

2. Preheat the oven to 350°F (180°C). Line baking sheets with
parchment paper.

3. Slice the logs 1/4 inch (5 mm) thick; place, 1 inch (2.5 cm) apart, on baking sheets. Bake, in batches, for 15 minutes or until pale golden around the edges. Cool completely on a rack. To serve, spread shortbread with fig spread and garnish with assorted toppings such as toasted walnuts, prosciutto or sliced pear.

Tips: When forming logs, use the plastic wrap to assist in creating a uniform shape without getting your hands or counter dirty.

Optional Garnishes: Instead of fig spread, top shortbread with any number of sweet spreads such as mango chutney, hot pepper jelly, apricot jam or apple butter.

Make-ahead: The dough can be prepared and stored tightly wrapped in the refrigerator for up to 2 days or in the freezer for 1 month before baking. Store the baked shortbreads in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.

Credit line: Recipe courtesy of Gay Lea Foods.