Gorgonzola And Pistachio Shortbread Wafers Food

GORGONZOLA AND PISTACHIO SHORTBREAD WAFERS

Steps:

• Cream the gorgonzola and butter.
• Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
• Add the pistachios and lemon zest.
• Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
• Preheat oven to 350°F.
• Slice about 1/4" thick and place about an inch apart, on a parchment lined baking sheet.
• Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
• Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
• Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
• Store in an air tight container.

PISTACHIO SHORTBREAD WITH LEMON GLAZE

Steps:

• Mix flour, butter and sugar until well-blended. Stir in nuts until stiff dough forms.
• Divide dough in half. Shape each half into a ball. Pat each ball into a 6-inch round shape (about 1/2-inch thick) on a lightly floured surface.
• Cut each round into 8 or 16 wedges each. Arrange wedges on a nonstick jelly roll pan and bake for 15 minutes at 350 degrees F.
• Set the pan on a cooling rack and allow to cool for 2 minutes. Transfer the cookies directly to the rack to cool completely.
• Make glaze: Combine confectioner's sugar, corn syrup and lemon peel. Stir in lemon juice until desired consistency is achieved.
• Use a fork to drizzle glaze on shortbread wedges. Sprinkle chopped pistachios onto glazed shortbread.

BROWN EDGE WAFERS

Steps:

• 1.) Cream butter and sugar together.
• 2.) Mix in the egg and vanilla extract.
• 3.) Sift together the flour and potato starch. Add to the butter mixture and stir until well mixed.
• 4.) Refrigerate dough for an hour.
• 5.) Roll into balls about 3/4" in diameter and place at least 2" apart on an ungreased baking sheet. Flatten balls slightly with your fingers. NOTE: You can either bake on parchment or directly on the pan. If you bake on parchment, the brown edges will be thinner.
• Bake at 375 for 14 minutes. Check after 10 minutes. Cookies will spread a lot. Let the edges get nice and brown, but don't let them burn.