savory shortbread crackers with roquefort cheese
1/4 lbs unsalted butter
1 stick, at room temp
8 oz roquefort
crumbled, could also use blue cheese, preferably Stilton
1 1/2 cups flour
2 tsp salt
1 tsp black pepper
1 tbsp water
1 whole egg
extra large, beaten with 1 tablespoon of water for the egg wash
1/2 cup walnuts
roughly chopped
We made this recipe to make use of leftover Roquefort cheese, and we were just stunned with the results. These cocktail bites have the texture and the appearance of short bread, but they are savory and satisfying. The walnuts compliment them perfectly. We are definitely making a batch of these the next time we have company.

Adapted from Ina Garten's Barefoot Contessa.
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.
source: Ina Garten (Barefoot Contessa)