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INGREDIENTS

8 ounces Shortbread ; room temperature
8 ounces gorgonzola crumbles ; room temperature
.5 cup unsalted butter ; room temperature
1.5 cups flour
.5 tsp kosher salt
.5 tsp black pepper
.5 cup craisins ; coarsely chopped
Caramelized Onion Cranberry Jam
.25 cup butter
1 large yellow onion ; chopped
1 cup cranberries ; fresh or frozen
.5 cup cranberry juice cocktail
.25 cup light brown sugar
.25 cup red wine vinegar
.25 cup red wine
1 tsp fresh rosemary leaves ; chopped
.5 tsp salt

Servings

INSTRUCTIONS

TO MAKE SHORTBREAD: Combine cheese and unsalted butter in large mixing bowl with paddle mixer or in food processor bowl; mix or process until creamy.

Mix flour, kosher salt and pepper in small bowl.

Add to cheese mixture, a little at a time, beating or pulsing just until mixture resembles coarse meal.

Add dried cranberries; mix or process just until moist clumps start to form.

(If dough is not coming together to form clumps, add 1 tablespoon water to dough and blend or process until moist clumps start to form.

Transfer dough to large sheet of plastic wrap; knead gently with palms and heels of hands until dough holds together.

Shape dough into 5 x 2 1/2-inch log.

Wrap in plastic wrap; refrigerate 1 hour or up to 3 days.

Meanwhile, TO MAKE JAM: Melt 1/4 cup butter in large skillet over medium-high heat.

Add onion; sauté for 15 to 18 minutes or until golden and tender.

Stir in remaining jam ingredients; increase heat to high.

Bring mixture to a boil.

Reduce heat to medium; cook, stirring occasionally, for 20 to 30 minutes or until cranberries burst and mixture is thickened to consistency of loose jam.

Set aside to cool.

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking sheet.

Remove dough from refrigerator and unwrap. Slice into 1/4-inch-thick rounds. Place 2 inches apart on baking sheets. Bake for 15 to 18 minutes or until light golden brown. If baking both sheets at once, rotate halfway through baking time. Cool on wire racks. Serve with jam.

NOTES

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Savory Blue Cranberry Shortbread with Caramelized Onion Cranberry Jam

8 ounces  Shortbread room temperature
8 ounces gorgonzola crumbles room temperature
.5 cup unsalted butter room temperature
1.5 cups flour 
.5 tsp kosher salt 
.5 tsp black pepper 
.5 cup craisins coarsely chopped
  Caramelized Onion Cranberry Jam 
.25 cup butter 
1 large yellow onion chopped
1 cup cranberries fresh or frozen
.5 cup cranberry juice cocktail 
.25 cup light brown sugar 
.25 cup red  wine vinegar 
.25 cup red wine 
1 tsp fresh rosemary leaves chopped
.5 tsp salt

TO MAKE SHORTBREAD: Combine cheese and unsalted butter in large mixing bowl with paddle mixer or in food processor bowl; mix or process until creamy. 
Mix flour, kosher salt and pepper in small bowl. 
Add to cheese mixture, a little at a time, beating or pulsing just until mixture resembles coarse meal. 
Add dried cranberries; mix or process just until moist clumps start to form. 
(If dough is not coming together to form clumps, add 1 tablespoon water to dough and blend or process until moist clumps start to form.
Transfer dough to large sheet of plastic wrap; knead gently with palms and heels of hands until dough holds together. 
Shape dough into 5 x 2 1/2-inch log. 
Wrap in plastic wrap; refrigerate 1 hour or up to 3 days.

Meanwhile, TO MAKE JAM: Melt 1/4 cup butter in large skillet over medium-high heat.
 Add onion; sauté for 15 to 18 minutes or until golden and tender. 
Stir in remaining jam ingredients; increase heat to high. 
Bring mixture to a boil. 
Reduce heat to medium; cook, stirring occasionally, for 20 to 30 minutes or until cranberries burst and mixture is thickened to consistency of loose jam. 
Set aside to cool.

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking sheet.

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 20 Servings

Calories: 137
Calories from Fat: 63 (46%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 18.3mg		6 %
Sodium 48.8mg		2 %
Potassium 34.5mg		1 %
Total Carbohydrate 18.6g		5 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 18.1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 137

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