You'll love to share these Roquefort Crackers and the lucky recipients will love you!more
Adapted from bonappetit.com
pound butter, room temperature
pound Roquefort cheese, room temperature
Use an electric mixer or some good, old-fashioned elbow grease to beat the two together, than add, flour and cayenne. Beat until smooth. Divide the dough into two equally-sized pieces, then shape each one into a log (for 60 crackers, aim for 1½ inches wide) and wrap with wax paper. Refrigerate for at least 12 hours. When ready to bake, preheat the oven to 400˚F and use a sharp knife to slice off ¼-inch thick rounds from the chilled logs. Place the cookies on a baking sheet, sprinkle with poppy seeds, and bake for 8 minutes, keeping a close eye. Cool completely before eating or storing in an airtight container.