1/3 cup chopped pecans4 ounces blue cheese, crumbled3 tablespoons butter, softened½ cup all-purpose flour¼ cup cornstarch¼ teaspoon salt¼ teaspoon pepperPlace chopped pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 to 10 minutes or until lightly toasted. Cool 30 minutes. Reduce oven temperature to 325 degrees.Process blue cheese and butter in a food processor 10 to 15 seconds or until creamy, stopping to scrape down sides as needed. Add flour, cornstarch, salt and pepper; pulse 9 to 10 times or until the mixture is crumbly. Add toasted pecans; pulse 9 to 10 times or until mixture forms moist clumps.Transfer mixture onto plastic wrap on a flat surface, and gather dough into a ball shape; flatten into a 1-inch-thick disk. Wrap in plastic wrap, and chill 1 hour or until firm.Turn dough out onto a lightly floured surface. Pat or roll to 1/8- to ¼-inch thickness. Cut with 1½-inch and 2-inch holiday-shaped cutters. Place on a parchment paper-lined baking sheet.Bake at 325 degrees for 16 to 18 minutes or until light golden-brown. Transfer to a wire rack; cool 15 minutes.Makes about 40.

This is Sheri Castle's recipe for blue cheese shortbread leaves that appeared in Southern Living magazine.