Blue Cheese Crackers

Ingredients

• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature (don't cheap out on this, the quality of the cheese makes the recipe)
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt (make sure it is kosher, not table salt or they will be WAY to salty)
• 1 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined. (I use a stand mixer, but I think this could easily be done with a hand mixer.)

Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. (Just like you are making cut and slice sugar cookies). Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. (The dough also freezes well. I always have a roll in my freezer.)

Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper (not necessary, but makes clean up even easier). I find that “sawing” the slices with a serrated knife helps the dough keep its shape. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. (For a heartier appetizer, I serve with sliced summer sausage and grapes.)