Recipe - Blue Cheese Crisps

One half pound Blue cheese
1/3 pound Butter; at room temperature
1 1/3 cup Flour
One fourth teaspoon Cayenne pepper
One half cup Poppy seeds

Preheat oven to 350F. Crumble the cheese; add butter and cream to a smooth
consistency. Mix cayenne with flour; add to cheese mixture.
Mix well. Divide contents in half; wrap and chill for One half hour.

Roll each chilled ball of dough into a 1: thick cylinder.
Roll each cylinder in the poppy seeds, coating them as desired.

Cut cylinders into 1/4" slices. (They will slice better if you prefreeze
them first for about 30 to 45 minutes.) Lay on DRY baking sheets. Bake 15
minutes or until a very light golden brown.
Serve warm or at room temperature.

This dough may be made ahead and stored in the freezer until needed.

Makes 60 crackers (about a box).

From: Katie E Green kgreen@u.washington.edu
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Shoalwater Restaurant, Seaview, Washington
Suggested Wine: Johannisberg Riesling

NOTES : These would be great for any tea, party or football game. As the
recipe
states, "We recommend that you make a double batchthey disappear
pretty
quickly at our house." This recipe is adapted from the beautiful
Shoalwater Restaurant, Seaview, Washington.