Blue Cheese and Walnut Crackers
Recipe makes about 30 crackers

Ingredients
1/4 pound (1 stick) unsalted butter at room temperature
8 ounces crumbled blue cheese
1 1/2 cups all-purpose flour
1 teaspoons kosher or sea salt
1 teaspoon ground black pepper
1 large egg beaten with 1 tablespoon water for the egg wash
1/2 cup roughly chopped walnuts

Directions
Using an electric mixer with a paddle attachment, cream the butter and blue cheese together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it’s well mixed. Add 1 tablespoon of water and mix until combined. With a bit of strength, you can probably do this by hand.

Remove the dough and put it on a well floured board or surface. Press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts on a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in wax paper and refrigerate for at least 30 minutes or for up to 4 days.

Preheat the oven to 350 degrees F.

Cut the log 3/8ths-inch thick with a sharp knife and place the crackers on a sheet pan lined with parchment paper or a baking stone. If the dough becomes hard to handle, re-refrigerate for 15 minute increments. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.