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Stilton and Rosemary Shortbread
- 1 cup stilton, rooms temperature and crumbled
- 1/2 cup (1 stick) butter, room temperature
- 1 cup flour
- 1/2 cup cornstarch (or more flour)
- 1/4 teaspoon salt
- 1/2 teaspoon coarse grain pepper
- 1 tablespoon rosemary, chopped
Directions:View on Closet Cooking
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