Ingredients
1½ cups unbleached all purpose flour
1 cup walnut pieces
½ pound Roquefort cheese, chilled and crumbled
½ cup (1 stick) well-chilled butter, cut into small pieces
2 egg yolks
1 tablespoon freshly ground pepper
Preparation
Blend all ingredients in processor until dough forms. Divide dough in half. On lightly floured surface, form each piece into 1½ inch diameter cylinder. Wrap and chill until firm, at least 4 hours. (Can be prepared ahead and refrigerated 3 days or frozen 1 month).
Preheat oven to 425 degrees F. Cut dough into 1/3 inch thick rounds. Place on ungreased baking sheets, spacing ½ inch apart. (Let frozen dough soften at room temperature 20 minuets before baking.) Bake until edges are golden brown, reversing position of baking sheet once, about 10 minuets. Transfer to paper towels. Serve shortbread warm or at room temperature.
