Appetizer Shortbread Rounds Recipe

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Appetizer Shortbread Rounds

From Dorothy McNett's recpes at Pair this with Chardonnay, Gewurtztraminer, Zinfandel, Pinot......

1/3 cup salted peanuts
1/2 cup flour plus 1-2 tablespoons as needed
1/4 cup cornstarch
1/4 teaspoon freshly ground pepper
1/2 teaspoon sea salt
1/2 cup Maytag blue cheese (or Stilton)
3 tablespoons soft unsalted butter
1/2 cup grated Cheddar or Gouda
1-2 tablespoons Port or other sweet wine
chutney or other relish as desired
snipped fresh parsley

Preheat oven to 350 degrees. In food processor with steel chopping blade in place combine peanuts, flour, cornstarch, pepper and salt to blend. Add blue cheese and butter and process just until incorporated, adding more flour if necessary. Shape into round balls and place on parchment lined baking sheet. Flatten with a fork. Bake 20-25 minutes, until browned. Cool. In meantime, in food processor with steel blade in place whirl the grated Cheddar or Gouda cheese and port to make a fairly creamy consistency. Spread over cooled biscuits and then add a dollop of chutney and garnish with parsley.

Recipe created 2003-05-26.

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