Appetizers,
Salads and Breads:
Walnut
Roquefort Shortbread
from
From
Portland's Palate...
A
Collection of Recipes from the City of Roses
INGREDIENTS:
1-1/2
cups unbleached all-purpose flour
1
cup walnut pieces
1/2
pound Roquefort cheese, chilled and crumbled
1/2
cup unsalted butter (1 cube), chilled and cut into small pieces
2
egg yolks
2
teaspoons freshly-ground pepper
TO
PREPARE:
In a food processor, combine
flour, walnuts, cheese, butter, yolks and pepper. Process until ball
of dough forms. Divide dough in half. On a lightly floured
surface, form each piece into a 1-1/2 inch diameter cylinder. Wrap
cylinders in waxed paper and chill until firm, at least 4 hours.
(Can be made ahead and refrigerated up to 3 days or frozen for 1 month.)
Preheat oven to 425 degrees.
Remove dough from refrigerator
and cut into 1/2-inch rounds. Place on ungreased baking sheets and bake
at 425 degrees for about 10 minutes or until edges are golden brown.
Turn baking sheet once halfway through baking time.
When done, place rounds on
paper towels to cool. Serve warm or at room temperature.
NOTE: If using frozen
dough, bring to room temperature before baking.
MAKES
3 DOZEN
Copyright 1992 The Junior
League of Portland, Oregon, Inc. All rights reserved.
To purchase copies of From
Portland's Palate, call the Junior League of Portland, Oregon
at (503) 297-6364.
The Junior League of Portland,
Oregon, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
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Portland's Palate, are returned to the community.
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