LCBO Food and Drink Holiday 2015

TWISTS  SAVOURY SENSATIONS

3 In a bowl, stir flour with salt. In a larger bowl, beat butter until very creamy, about 2 minutes, then gradually beat in icing sugar and beat for about 2 minutes. Use a wooden spoon to gradually stir in flour mixture, fol- lowed by the nuts, using floured hands to knead in the last of the flour and nuts. Gather dough into a ball. 4 Cut dough in half and place 1 piece on a flour-dusted work surface. Form into a disc. Using a floured rolling pin, roll to ¼-inch (5‑mm) thickness. If it becomes sticky, dust rolling pin and the work surface with flour. Cut out cookies using a 1½- to 2-inch (4- to 5-cm) cookie cutter. Place on parchment- covered sheets, about 1 inch (2.5 cm) apart. Gather dough left after cutting, roll out and cut into cookies. Repeat with remaining half of dough. 5 Bake in top and bottom thirds of oven, switching sheets halfway through, until cook- ies are firm, from 15 to 17 minutes. You do not

Cocktail sandwich cookies studded with rich pecans and held together with creamy Stilton add a luxurious note to any affair. Or wind down a dinner party with them, “standing in” for both a cheese and a dessert course. Don’t forget a glass of port! COOKIES 1⅓ cups (330 mL) all-purpose flour ½ tsp (2 mL) salt ¾ cup (175 mL) unsalted butter, at room temperature 8 oz (250 g) cream cheese, at room temperature ½ cup (125 mL) finely crumbled Stilton cheese, about 2⅓ oz (70 g) 1 Preheat oven to 300°F (150°C). 2 Place oven racks in the top and bottom third of the oven. Line 2 large baking sheets with parchment. ⅓ cup (80 mL) sifted icing sugar ½ cup (125 mL) chopped pecans STILTON FILLING

want them to brown. Leave on sheets 5 min- utes, then transfer to a rack to cool. Stored in a sealed container at room temperature, they’ll keep well for at least a week. 6 To make filling, pulse cream cheese and Stilton in a food processor until blended and creamy. If making ahead, cover and refriger- ate up to a week. Bring to room temperature before spreading over half the cookies, using about 1 tbsp (15 mL) on each. Then add a cookie on top. It’s best to make these no more than about an hour before the party, since the filled cookies soften as they sit. Makes about 18 filled sandwich cookies

WHAT TO SERVE Taylor Fladgate Late Bottled Vintage Port LCBO 46946, $17.95

WITH STILTON FILLING

40  FOOD & DRI NK HOLIDAY 2015