The creator of the recipe warns in advance: You won't be able to stop eating these cookies, so prepare yourself. The blue cheese adds a slightly tangy taste, and the cookies themselves are wonderful and crisp.
Method of Preparation:
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Place the butter, cheese, olive oil, salt, powdered sugar and black pepper (or chili) into a food processor. Blend until ingredients are well mixed.
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Add one cup of chopped pecans and flour, and work until a crumbly texture is formed.
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Remove the dough from the food processor and knead with your hands.
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Divide the dough into 2, mold each part into a log or long rectangle (for circles or squares). Sprinkle the 1/2 cup of pecans you have left on a baking pan and place the logs or rectangles on top of them. roll them over the pecans so that they stick.
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Wrap the dough in plastic wrap and cool in the refrigerator for about an hour or more before slicing the cookies. They can be stored in the freezer for 4 weeks.
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Heat your oven to 350°F (180°C). Remove the plastic wrap and slice into cookies. Place the slices on the baking sheet-lined pan. Bake them for about 13-14 minutes until they turn golden at the bottom around the edges and then transfer to a cooling rack.
Chef's Tip:
You can store them in a closed container for up to 4 days, however, the chances that you'll have leftovers are slim to none!
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