This recipe comes from Carole Lalli, a friend and former Editor-in-Chief of Food & Wine magazine where I spent a decade as Creative Director. She called them Roquefort Crackers, but the texture is really more like a soft, savory cookie. Make the logs of dough ahead and store them in the freezer so you are always prepared for an impromptu cocktail party. While they are glorious at room temperature, they are absolutely sublime freshly baked and served warm from the oven. Carole suggests sprinkling the crackers with poppy seeds, but I opted to roll the logs in poppy seeds before slicing. I just think they are prettier that way.
The key to success is room temperature ingredients: Both the blue cheese and the butter should be soft and warm. Cold dairy won’t mix well. For roughly 60 small crackers, you’ll need ¼ pound of butter and ½ pound of Roquefort cheese.
Use an electric mixer to beat the two together, than add 1 cup of flour and a bit of cayenne, for kick. The original recipe calls for a ¼ teaspoon, but you may adjust to your and your guests’ liking. Beat until combined.
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 waxed 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 storing in an airtight container.