Walnut Gorgonzola Shortbread


  • 8 tablespoons unsalted butter, room temperture
  • 8 tablespoons gorgonzola cheese, room temperture
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 1/2 cups flour, sifted
  • 1 cup finely ground walnuts
  • 1/2 teaspoon salt


  • Preheat the oven to 300F. Butter a large rectangular pan.
  • With an electric mixer with paddle attachment, cream butter, gorgonzola, sugars and until light and fluffy. Add flour, nuts, salt. Beat on low speed for about 5 minutes. Place the dough in the prepared pan and spread evenly. Score into size desired and prick surfact with a fork.
  • Bake until shortbread looks dry, about 1 hour. Cool on wire rack. Turn out and cut on scored lines.