Blue Cheese Thumbprints

• 2 (4-ounce) packages crumbled blue cheese
• 1/2 cup butter, softened
• 1 1/3 cups all-purpose flour
• 3 tablespoons poppy seeds
• 1/4 teaspoon ground red pepper
• 1/3 cup cherry preserves

1. Beat blue cheese and butter at medium speed with an electric mixer until fluffy. Add flour, poppy seeds, and red pepper, beating just until combined. Roll dough into 3/4-inch round balls; cover and chill 2 hours.
2. Arrange balls on ungreased baking sheets, and press thumb into each ball of dough, leaving an indentation.
3. Bake at 350u0b0 for 15 minutes or until golden. Transfer to wire racks to cool completely. Place about 1/4 teaspoon preserves in each indentation.
4. Blue Cheese Crisps: Combine ingredients for dough as directed. Shape dough into 2 (9-inch-long) logs. Wrap each log in plastic wrap, and chill 2 hours. Cut each log into 1/4-inch-thick slices, and place on ungreased baking sheets. Bake at 350u0b0 for 10 to 12 minutes or until golden brown. Transfer to wire racks to cool completely. Omit cherry preserves. Store crisps in an airtight container up to 1 week.

blue cheese, butter, flour, poppy seeds, ground red pepper, cherry preserves

Taken from www.myrecipes.com/recipe/blue-cheese-thumbprints (may not work)