Blue Cheese & Fig Shortbreads and ‘Hot’ Chocolate Shortbread

Courtesy Gay Lea Foods Co-operative Ltd. Now that fall is coming to a close, the holiday season is fast approaching! This year, Gay Lea Foods has put together two unique spins on the classic shortbread recipe. These sweet and savory treats are sure to make any dinner party a hit from beginning to end. Combining both sweet and savory, these attractive two-bite treats can be served as an elegant appetizer or a dessert.

Ingredients: 1 cup Gay Lea® Butter (Unsalted), softened 250 mL 1 cup crumbled blue cheese such as Stilton 250 mL 2½ cups all-purpose flour 625 mL ¼ cup cornstarch 50 mL 2 tbsp instant Dissolving Sugar 30 mL 1 tsp salt 5 mL ½ tsp coarsely ground black pepper 2 mL

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Fig spread Assorted toppings such as toasted walnuts, prosciutto or pear Instructions: In a large mixing bowl, beat the butter with the blue cheese until creamy. In a separate bowl, stir the flour with the cornstarch, sugar, salt and pepper. Add to the butter mixture; beat on low just until the dough forms large clumps. Divide the dough into two portions and form into square-shaped logs, about 1 ½ inches (4 cm) thick. Wrap and chill for at least 1 hour or until firm enough to slice easily. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. Slice the logs ¼ inch (5 mm) thick; place, 1 inch (2.5 cm) apart, on baking sheets. Bake, in batches, for 15 minutes or until pale golden around the edges. Cool completely on a rack. To serve, spread shortbread with fig spread and garnish with assorted toppings such as toasted walnuts, prosciutto or sliced pear. Makes about 4 ½ dozen shortbreads Tips:

1. Helpful Hint: When forming logs, use the plastic wrap to assist in creating a uniform shape without getting your hands or counter dirty.
2. Optional Garnishes: Instead of fig spread, top shortbread with any number of sweet spreads such as mango chutney, hot pepper jelly, apricot jam or apple butter.
3. Make-ahead: The dough can be prepared and stored tightly wrapped in the refrigerator for up to 2 days or in the freezer for 1 month before baking. Store the baked shortbreads in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.

'Hot' Chocolate Shortbread

These rich chocolate cookies have a hint of # zing that will make them a unique and memorable addition to your holiday cookie tray. Ingredients: 1 cup Gay Lea® Butter (Unsalted), softened 250 mL 2 tsp vanilla 10 mL 2 cups all-purpose flour 500 mL ¾ cup instant Dissolving Sugar 175 mL ½ cup unsweetened cocoa powder, sifted 125 mL 1 tsp each salt and ground cinnamon 5 mL ¼ tsp cayenne pepper 1 mL melted white and dark chocolate Instructions: In a large bowl, beat the butter and vanilla until fluffy. In a separate bowl, whisk the flour with the sugar, cocoa, salt, cinnamon and cayenne pepper; beat into the butter mixture on low just until uniformly combined. Form the dough into a flat disc; wrap and chill for 1 hour or until firm enough to roll easily. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. Roll the dough out between sheets of parchment paper to ¼ inch (5 mm) thick. Cut out shapes using 2-inch (5 cm) cookie cutters. Place the cookies, 1 inch (2.5 cm) apart, on baking sheets. Re-roll scraps and cut out additional cookies once. Bake, in batches, for 8 to 10 minutes or until set. Cool completely on a rack. Drizzle cooled cookies with melted white and dark chocolate for an attractive garnish. Let stand until completely set before packing. Makes about 3 dozen cookies Tips:

1. Helpful Hint: The heat in these cookies is subtle, so for #-lovers who want more intensity, increase the cayenne pepper to 1/2 tsp (2 mL).
2. Make-ahead: The dough can be prepared and stored tightly wrapped in the refrigerator for up to 2 days or in the freezer for 1 month before baking. Store the baked shortbreads in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.