Gorgonzola And Pistachio Shortbread Wafers Recipes

GORGONZOLA AND PISTACHIO SHORTBREAD WAFERS

Steps:

• Cream the gorgonzola and butter.
• Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
• Add the pistachios and lemon zest.
• Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
• Preheat oven to 350°F.
• Slice about 1/4" thick and place about an inch apart, on a parchment lined baking sheet.
• Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
• Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
• Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
• Store in an air tight container.

GORGONZOLA WAFERS

Steps:

• Combine butter and cheese in a food processor or mixing bowl and blend until creamy.
• Add flour, pine nuts and salt.
• using palms, form into 2 1-1/2 inch diameter cylinders, wrap each cylinder in waxed paper or plastic wrap and chill over night, or until firm.
• Preheat oven to 375*F Slice chilled dough into rounds about 1/8 th inch thick.
• Place 2 inches apart on cold lightly greased baking sheets.
• Bake until golden brown, about 12 minutes.
• Remove right away and cool on wire racks.
• Store in airtight containers.

PISTACHIO SHORTBREAD

Steps:

• Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
• Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

PISTACHIO SHORTBREAD SANDWICHES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in pistachios., Preheat oven to 300°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. fluted round cookie cutter dusted with confectioners' sugar. Place cookies 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. If desired, combine confectioners' sugar and lemon juice until smooth. Drizzle over cookies.