pear shortbread with shaved pecorino


An inspiration storm hit when I opened a package that came in the mail for me last week. A friend, who knows a thing or two about treasures, sent me this tin of cutters that she uncovered at a thrift store! I gave them each a bath and decided to start out with a classic shortbread recipe. Since I was using the pear shape, I made a pear glaze to coat the shortbread. To cut the sweetness, I added shaved slices of the salty Italian sheep’s milk cheese and topped it off with a toasted walnut. Flavor boomerangs! I will make these again with other fruit, cheese and nut combos. Fun little pick up snacks made with a super pick-me-up gift.

Cookies: I use Ina Garten’s Recipe.

Pear Glaze: In a saucepan, stir together one cup of pear nectar (I like Looza or Knudsen brands, but if you have time, I suppose you could make your own) and 2 T brown sugar. Add 1 T unsalted butter and bring to a boil. Simmer on low heat until liquid reduces by half (about 10 min).

Walnuts (optional): Toast 8-10 min. in 350-degree oven.

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