Blue Cheese Pecan Shortbread

Recipe Courtesy of Estate Chef Tod Kawachi


1 C (227 gm) Butter, softened

½ C (60 gm) Blue Cheese, crumbled

1 C (130 gm) All Purpose Flour

1 C (130 gm) Bread Flour

¼ C (30 gm) Pecans, roasted, chopped fine

¾ tsp (2 gm) Salt


  1. Whip the butter and blue cheese together in a bowl.
  2. Add flour and salt then mix with a hand-mixer on low speed until combined then add the chopped pecans and mix until dough comes together.
  3. Shape and roll into 2” logs in plastic wrap sheet while twisting the ends tight.
  4. Chill, remove plastic wrap, slice into ¼” coins and bake on a parchment paper lined baking sheet at 350*F until light golden, about 10-12 minutes.

*Especially delicious using Point Reyes Blue Cheese and served with our Dollarhide Ranch Stone fruit preserves. Enjoy with and St. Supéry Napa Valley Estate Moscato.

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