These are a super fancy looking appetizer that is easy to make, thanks Cocktail Food for the recipe!
- 1/2 c blue cheese
- 3 TBSP ghee or soft butter
- 1/2 c flour
- 1/4 c cornstarch
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/3 c walnuts chopped
- Mango Chutney (TJs)
- 1/2 c walnut halves, toasted
- 36 parsley leaves
Combine first 7 ingredients in a food processor. Pulse until a ball starts to form. Remove. Wrap in plastic wrap and chill at least 1 hour.
Preheat oven to 325.
Place the chilled dough on a piece of plastic wrap cover with another piece and roll out 1/8 inch thick. Cut into 1 inch circles and place on parchment lined baking sheet. Bake 25 minutes until lightly browned. Let cool.
Spread 1/4 tsp cream cheese on each shortbread. Top with a parsley leaf, walnut half and chutney.
This recipe is from Heritage of America Cookbook. I needed to come up with something for heritage week at my sons school, thank god I held on to this book. Our family is a Heinz 57 of European heritage so I got creative. My boys are both 5th generation Californians – so that’s the route I took. This almond shortbread cookies are perfect with a drizzle of chocolate.
1 1/2 c ground almonds
1 1/2 c whole wheat flour
1/2 c sugar
1 c butter, cut into small pieces
1/2 c chocolate chips
1 tsp canola oil
Preheat to 325.
In a food processor combine flour, sugar and ground almonds. Add butter and pulse until it resembles course meal. Pulse until the mixture comes together is smooth.
Divide the dough in half. On an I greased cookie sheet roll half the dough into a 9x5x1 inch rectangle. Repeat.
Bake for 20 to 25 minutes until the bottom starts to brown.
Cool 5 minutes the. Cut into sticks.
Melt the chocolate and canola oil into the microwave at 30% power for 40 seconds, stir, and repeat until melted. Drizzle over cookies.
Makes about 30 cookies.