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Roquefort Crackers

From: bonappetit.com Adapted from the California American Cookbook.
Makes 60 crackers

¼ pound of butter
½ pound of Roquefort cheese
1 cup of flour
¼ teaspoon of cayenne, or to taste
poppy seeds

The key to a successful batch of Roquefort crackers is room-temperature ingredients: Both the blue cheese and the butter (yes, we said butter) should be soft and warm—cold dairy won’t mix well.

Use an electric mixer or some good, old-fashioned elbow grease to beat the butter and cheese together, then flour and cayenne, for kick. 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° 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.