Rosemary-Blue Cheese Shortbread

1. 1

   In a large bowl, beat the blue cheese, butter, sugar and rosemary until well blended. Beat in flour (dough will be crumbly). Shape into two 7-in. rolls; coat with walnuts. Wrap each in plastic wrap. Refrigerate for 4 hours or freeze for up to 1 month.

2. 2

   Cut into 1/4-in. slices; place on greased

3. 3

   . Bake at 375u00b0 for 10-12 minutes or until golden brown. Cool on wire racks.

4. 4

   To use frozen shortbread: Thaw in the refrigerator. Cut and bake as directed. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

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