Blue Cheese Crisps

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 1/2 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 pre-freeze 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: Bread-Bakers 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 batch--they disappear pretty quickly at our house." This recipe is adapted from the beautiful Shoalwater Restaurant, Seaview, Washington.