These easy, tasty little shortbreads made a classy instead-of-bread item to serve with the "shamrock salad" (watercress with shaved fennel and mint) that was our St. Patty's day first course.
3 ounces crumbled blue cheese (I used a tangy Danish blue)
4 tblsp room temperature salted butter
3/4 cup flour
1/2 cup walnuts, finely chopped
Using a food processor and cutting blade, first chop the nuts. Remove to a mixing bowl, then add the remaining ingredients to the food processor and mix to a coarse meal and just until it starts to clump. Add to the nuts and mix by hand. Form into a log and wrap in cling film. Tie off one end and roll the log with your hands to warm and compact the dough, twisting constantly at the untied end to force the dough into an ever more compact shape. Chill for an hour, then cut into 3/8" cookies. Bake on Silpat or parchment for 20 minutes at 325 F. Makes about a dozen.