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Blue Cheese Shortbread

chutney Oct 29, 2007 10:54 AM

was thinking of making some as christmas presents to go along with a bottle of port - i have a few recipes but does anyone have any idea how long these would last or what could i add to make them last a bit longer - they don't seem to fragile but i don't want to gift them and find out they spoiled within a few days......or went rock hard.

thank you!

  1. m
    MakingSense Oct 29, 2007 12:30 PM

    Since you have almost two months until Christmas, why don't you make a batch this week and see for yourself what happens to them? Do they get stale? Moldy? Rock hard? And when do those things happen?

    Then maybe we can help you...

    1 Reply
    1. re: MakingSense
      chutney Oct 29, 2007 02:45 PM

      okay, thank you - good idea!

    2. WCchopper Oct 29, 2007 11:04 PM

      Care to share the recipe?

      7 Replies
      1. re: WCchopper
        chutney Oct 30, 2007 11:26 AM


        1/2 cup crumbled blue cheese
        3 Tbsp unsalted butter, room temperature
        1/2 cup flour
        1/4 cup cornstarch
        1/4 tsp coarse salt
        1/8 tsp ground black pepper

        Blend blue cheese and butter in processor until creamy. Add flour, cornstarch, salt and pepper. process until mixture resembles coarse meal. Roll dough into log (i do 2 logs). wrap dough in plastic and refrigerate until firm, about 1 hour.

        Preheat oven to 325°. Line 2 baking sheets with parchment paper. slice dough into disks of 1/8-inch thickness. Bake until golden brown, about 20 min. Transfer shortbread to rack and cool.

        1. re: chutney
          danhole Oct 30, 2007 12:06 PM

          Boy, does that sound good! Thank you for sharing this with us.

          1. re: chutney
            WCchopper Oct 30, 2007 07:41 PM

            Thanks! It sounds a little like a "cheese straw" concept which would be great in blue cheese.

            1. re: WCchopper
              Cheflambo Oct 30, 2007 07:48 PM

              Oh my my! These sound divine! Im printing the recipe now, and will try them soon. Mr. Cheflambo doesn't like bleu cheese, so I will have these all to myself! Thanks, Chutney!

              1. re: Cheflambo
                danhole Jun 25, 2008 07:58 AM


                Did you make these? Any hints?


            2. re: chutney
              chef chicklet Nov 20, 2007 06:58 AM

              Wow I just saw this, I'm using this one! thanks chutney!

              1. re: chutney
                frankiii Jun 25, 2008 07:48 AM

                I made these (or something very close) for a wine tasting class I attend at a local university (go tigers). I used a Gorgonzola Dulce that was available at whole foods, They came out very well but mine needed only about 17 minutes. I discovered this after cooking a batch for the full 20 and having many very brown shortbreads. This level of doneness really compromised the flavor so watch that oven!

            3. frankiii Oct 30, 2007 07:53 PM

              These sound great, I will have to try some. My dad is a fan of both port and blue cheese. When I was a kid, there was a family friend that made batches of homemade cheese straws (which is probaby what we would call these delights) around the holidays. There was always a christmas tin of them on the kitchen counter. I never missed snacking on a handful of these or the roasted pecans that always seemed to appear aound the same time. Thanks for promoting this wonderful memory.

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