Makes about 5 dozen
Prep Time: 15 min
Chill: 2 Hours
Bake: 15 min per batch


4oz Bleu Cheese, crumbled
½ cup Butter, softened
1 cup Flour
3 Tbsp Poppy Seeds
¼ Tsp Crushed Red Pepper
1 cup Cherry Preserves


  1. Beat bleu cheese and butter at medium speed with an electric mixer until fluffy. Add flour, poppy seeds, and red pepper, beating just until combined.
  2. Shape dough into 2, 9-inch-long, logs. Wrap each log in plastic wrap, and chill for 2 hours. Cut each log into ¼ inch slices, and place on ungreased baking sheets.
  3. Bake at 350ºF for 10 to 12 minutes or until golden brown.
  4. Transfer to wire racks to cool completely.
  5. Store crisps in an airtight container up to 1 week.