Earlier in the day, I baked these Gorgonzola Walnut Shortbread to serve alongside that explosive bottle of champagne. The recipe is via The Rainbow Ranch in Big Sky, Montana. A great nibble to have on-hand.
+ Gorgonzola and Walnut Shortbread +
recipe from The Rainbow Ranch | Big Sky, Montana
• 4 ounces gorgonzola cheese
• 5 tablespoons butter
• 1 cup flour
• 1/8 teaspoon salt
• 3/4 teaspoon caraway seed
• 1/4 cup chopped walnuts
1. In a work bowl or food processor, combine the gorgonzola cheese, butter, flour, salt and caraway seeds. Blend until the dough forms a ball. Add the walnuts and process until just combined. Place dough on a sheet of plastic wrap, form into a cylindrical log and wrap in plastic. Refrigerate 1 to 2 hours, remove dough from plastic wrap and cut into 1/4-inch slices. Place rounds on parchment-lined baking sheet and bake in a preheated 350˚F oven for about 15 minutes, or until edges are golden brown.