*Blue Cheese Shortbread w/ Peach Jalapeno Jam
Organic Valley Unsalted Butter, 16oz._THUMBNAIL
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Bob's Unbleached All-Purpose White Flour, 5lb._THUMBNAIL
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Bob's Redmill Corn Starch, 18oz._THUMBNAIL
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Sunridge Organic Walnuts, 5oz._THUMBNAIL
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Organic Valley Cream Cheese Block, 8oz._THUMBNAIL
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Mark & Stephen's Peach Jalapeno Jam, 12oz._THUMBNAIL
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Organic Italian Parsley Bunch, ea._THUMBNAIL
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Blue Cheese & Walnut Shortbread w/Peach Jalapeno Jam
  • 1/2 cup sharp blue cheese
  • 3 TB unsalted butter, at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 tsp each salt and pepper
  • 1/3 cup walnuts, chopped
  • 3 TB cream cheese
  • 3 TB Mark & Stephen Peach Jalapeno Jam
  • 1/2 C walnut halves, toasted, for garnishing
  • 36 poarsley leaves for garnishing

Process the blue cheese and butter in a food processor until creamy.
Mix the flour, cornstarch, salt, and pepper together in a small bowl; add to the blue-cheese mixture. \
Pulse to combine. 
Add the chopped walnuts and process just until incorporated.
Shape mixture into a ball; cover with plastic wrap.
Refrigerate until firm, at least one hour.

Preheat oven to 325'.
Roll the chilled dough out between pieces of plastic wrap to about 1/8-inch thick. 
Remove the plastic wrap and cut into 1-inch circles.
Place on a parchment paper-lined baking sheet, then repeat with the scraps until all the dough is used.
Bake until light brown, about 25 minutes.

Spread 1/4 tsp of the cream cheese on each shortbread.
Top with an equal amount of jam, a walnut half, and a leaf of parsley. 

Yield: about 36 crackers.

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