Gorgonzola, Pistachio, Bacon Shortbread with Fig Jam
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This shortbread is a wonderful savory cookie to serve at your next cocktail party.
The rich flavor of the gorgonzola combined with the smokiness of the bacon and the slight sweetness of the fig jam is the perfect combination.
- Prep time
- 45 mins
- Cook time
- 15 mins
- Yield
- 2 dozen
Ingredients
- 1 cup gorgonzola, crumbled
- 1/2 cup butter, room temperature
- 1 cup flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/8 tsp cayenne
- 1/2 cup crispy crumbled bacon
- 1/3 cup pistachios, chopped
- 2 tsp freshly grated lemon zest
- 1/3 cup fig jam
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In a large bowl, combine the gorgonzola and butter, beat until creamy. Add the flour, cornstarch, salt and cayenne; mix till combined. Gently stir in the bacon, pistachios and lemon zest. Roll dough into 1 inch balls.
- Place on parchment lined baking sheet. Make an indentation into each cookie, using your thumb. Spoon a small amount, approximately a heaping 1/4 tsp of fig jam onto each indentation.
- Place the baking sheet into the refrigerator; chill for 30 minutes. Remove baking sheet from the refrigerator. Place in preheated oven and bake for approximately 12-14 minutes until cookies are gently golden. Remove from oven, allow to cool.
