Bleu Cheese Shortbread w/ Candied Pecans & Apricot Glaze
Ingredients
Shortbread
- 8 oz Cream Cheese
- ½ stick Butter
- ½ cup Crumbled Bleu Cheese
- ¼ cup Hellmann's Mayonnaise
- 2 cups Flour
- 1 pinch Salt
- 1 tbsp Baking Powder
Cheese Mixture
- 8 oz Cream Cheese
- ¼ cup Hellmann's Mayonnaise
- ½ cup Additional Bleu Cheese
- ½ stick Butter
Pecans
- 1 cup Whole Pecans
- 2 tbsp Sugar
- 1 drizzle Olive Oil
Glaze
- ½ cup Apricot Preserve
- 1 tbsp Lemon Juice
Instructions
Shortbread
- Cream the Cream Cheese, Butter, Mayonnaise.
- Add Flour, Salt and Baking Powder.
- Make dough and roll out on lightly floured surface to ¼" thick. Cut into small bite-sized circles approximately 1½".
- Place on parchment-lined baking sheet. Bake in 350℉ oven for 8-10 minutes or until lightly golden. Let cool.
Cheese Mixture
- In processor blend Cream Cheese, Mayonnaise, Bleu Cheese and Butter. Refrigerate until chilled and firm - approximately 1 hour.
Pecans
- Place Whole Pecan Pieces on cookie sheet and sprinkle with Sugar and a drizzle of Olive Oil.
- Toast coated pecans in 300℉ oven for 8 minutes. Remove from oven and let cool.
Assemble
- Place chilled cheese mixture in pastry bag fitted with large star tip and pipe or spread on with a butter knife on shortbread cracker. Top with a pecan.
Glaze
- In saucepan heat Apricot Preserve and Lemon Juice.
- Brush glaze on canapé.
