Stilton And Pecan Shortbread

• 1/2 cup (125 mL or 1 stick) unsalted butter at room temperature
• 1 tbsp (15 mL) sugar
• 1/2 tsp (2 mL) salt
• 1 3/4 cups (425 mL) flour
• 1 cup (250 mL) Stilton or other blue cheese
• 1/4 cup (50 mL) ground pecans

1. In a standing mixer fitted with a paddle attachment, cream together butter, sugar and salt. Mix until pale and fluffy.
2. Stir in flour. Crumble Stilton together with nuts and mix into flour mixture just until blended.
3. Turn dough out onto a lightly floured work surface. Gather it into a ball, then cut it into two and form each half into a log about 1 1/2 inches (4 cm) wide by 9 inches (23 cm) long. Wrap in plastic and chill in the refrigerator for at least 1 hour.
4. When you're ready to bake the shortbread, preheat oven to 325 degreesF (160 degreesC). Line two baking sheets with parchment paper or silicone liners.
5. Slice dough into discs that are at least 1/4 inch and up to 1/2 inch thick (1.5 to 1 cm). Place the rounds on baking sheets, leaving at least an inch between them.
6. Bake shortbread for about 20 minutes or until edges are golden.
7. Makes about 3 dozen cookies.

butter, sugar, salt, flour, cheese, ground pecans

Taken from www.epicurious.com/recipes/member/views/stilton-and-pecan-shortbread-50061318 (may not work)