Gorgonzola and Pistachio Shortbread by Closet Cooking

A buttery good savoury shortbread with tangy mellow and tangy gorgonzola, pistachios and a hint of lemon and heat.

Servings: makes 18-36 cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
  • 1 cup gorgonzola, rooms temperature and crumbled
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/3 cup pistachios, chopped
  • 1 teaspoon lemon zest
  1. Cream the cheese and butter.
  2. Mix in the flour, cornstarch, salt and cayenne.
  3. Mix the dry ingredients into the wet ingredients followed by the pistachios and lemon zest.
  4. Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.
  5. Place the baking sheet in the fridge and chill for at least 30 minutes.
  6. Bake in a preheated 350F oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools.)