Serve these savory cookies with your favorite vintage, or stack them in a cellophane sleeve and tie them to a bottle of wine for a hostess gift.
3/4 cup walnut pieces, toasted
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons cold butter, cut into pieces
4 ounces Gorgonzola cheese, crumbled
How to Make It
Process walnuts in a food processor just until ground. Add flour, salt, and pepper; pulse until blended. Add cold butter, and pulse 5 or 6 times or until crumbly. Add crumbled cheese to processor, and process just until a dough forms and begins to leave sides of bowl.
Shape dough into 2 (5") logs. Wrap in wax paper, and chill several hours or until firm. Cut into 1/4"-thick slices, and place on ungreased baking sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool 1 minute on baking sheets; remove to wire racks to cool. Store in an airtight container up to 5 days.