Blue cheese shortbread leaves

Blue cheese shortbread leaves

1/3 cup chopped pecans

4 ounces blue cheese, crumbled

3 tablespoons butter, softened

1/2 cup all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

1/4 teaspoon pepper

Makes about 40.

Place chopped pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 to 10 minutes or until lightly toasted. Cool 30 minutes. Reduce oven temperature to 325 degrees.

Process blue cheese and butter in a food processor 10 to 15 seconds or until creamy, stopping to scrape down sides as needed. Add flour, cornstarch, salt and pepper; pulse 9 to 10 times or until the mixture is crumbly. Add toasted pecans; pulse 9 to 10 times or until mixture forms moist clumps.

Transfer mixture onto plastic wrap on a flat surface, and gather dough into a ball shape; flatten into a 1-inch-thick disk. Wrap in plastic wrap, and chill 1 hour or until firm.

Turn dough out onto a lightly floured surface. Pat or roll to 1/8- to 1/4-inch thickness. Cut with 1 1/2-inch and 2-inch holiday-shaped cutters. Place on a parchment paper-lined baking sheet.

Bake at 325 degrees for 16 to 18 minutes or until light golden-brown. Transfer to a wire rack; cool 15 minutes.

This story was originally published December 28, 2007 at 2:22 PM with the headline "Blue cheese shortbread leaves."