unsalted butter 1/4 lbs
1 stick, at room temp
 roquefort8 oz
crumbled, could also use blue cheese, preferably Stilton
 flour1 1/2 cups
 salt2 tsp
 black pepper1 tsp
 water1 tbsp
 egg1 whole
extra large, beaten with 1 tablespoon of water for the egg wash
 walnuts 1/2 cup
roughly chopped


large bowl
electric mixer
pastry brush
parchment paper
baking sheet
Cream the butter and cheese together for about a minute until smooth.
Set the mixer on low, then add the flour, salt, and pepper. Combine until large crumbles form, then mix in 1 tablespoon of water.
Sprinkle flour onto a clean work surface then transfer the dough to it. Form the dough into a ball, then into a 12-inch log. Brush the egg wash onto the log.
Distribute the chopped walnuts evenly on a small baking sheet. Gently roll the log of dough in the walnuts until the log is completely coated. The walnuts shouldn't pierce the dough, but should just adhere to its surface. Wrap the log in parchment paper or plastic wrap and refrigerate for at least 30 minutes or up to 4 days.
Preheat the oven to 350°F. Line the baking sheet with parchment paper.
Using a sawing motion, cut the log into 3/8-inch pieces with a paring knife. Bake for a total of 22 minutes or until they are lightly browned. Rotate the baking sheet mid-way.
Cool to room temp prior to serving.

Ina Garten (Barefoot Contessa)