- 2 ounces (1⁄2 stick) unsalted butter
- 1 ounce blue cheese or Roquefort
- 1 ounce sharp Cheddar cheese
- 1⁄2 cup all-purpose flour, sifted
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon coarse salt
- 1⁄8 cup poppy seeds
Combine the butter and cheeses in a food processor. Add the flour, cayenne and salt, and process until a dough ball is formed.
Shape the dough into 2-inch-diameter logs. Roll in the poppy seeds. Wrap the logs in plastic and chill thoroughly, at least 1 hour or up to two days.
Preheat oven to 375°F. Remove the dough from the refrigerator and cut into 1/4-inch-thick slices. Arrange slices about 1 inch apart on a baking sheet; bake for 12-15 minutes, until golden. Makes about 15 shortbreads.
Note: Baked and stored in a tightly covered container, these shortbreads will keep up to one month. The dough logs can be frozen for up to six weeks and cut and baked as needed.