 | | Directions |
- Combine flour and pepper in a mixing bowl.
- Cut in cheese and butter with a pastry blender or fork until the mixture resembles coarse crumbs.
- Add walnuts and egg yolks.
- Stir until combined.
- Form mixture into a ball, knead with hands until it clings together. (10-20 minutes)
- Divide dough in half.
- Shape each half into a log approximately 9 inches long.
- Wrap logs in plastic - chill for 2 hours.
- Heat oven to 425°.
- Cut each log into 1/4 inch thick slices.
- Place slices slightly apart on an ungreased cookie sheet.
- Bake 8-10 minutes or until the bottoms and edges are golden brown.
- Cool on wire racks.
- Serve warm or at room temperature.
- Store tightly, covered in the refrigerator for up to one week.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: medium bowl, baking sheet
Servings: 10
|  | | Ingredients | | - | | 1 1/2 cups flour |
| - | | teaspoon cracked pepper, or to taste |
| - | | 8 ounces blue cheese, (1/2 cup) |
| - | | 1/4 cup butter - not margarine |
| - | | 1 cup chopped walnuts or 1/2 cup chopped walnuts and 1/2 cup chopped pecans |
| - | | 2 egg yolks, slightly beaten |
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