1/2 bl. extra- sharp white cheddar

1/2 lb. well-aged blue cheese

1/2 cup unsalted butter, softened

1/2 tsp. cayenne pepper or to taste

1/2 tsp freshly ground black pepper

1/2 tsp. salt

2 cups unbleached flour

Preheat the oven to 325 degrees.

Finely grate cheddar with a box grater.

Crumble blue cheese into bowl of food processor fitted with the steel blade or into a bowl of mixer.  Add cheddar and butter and cream them together until fluffy and smooth.

Add cayenne, black pepper, salt and flour ans work it into a uniform dough.

Gather it into a ball, wrap well in plastic wrap or waxed pepper and chill for at least half an hour to 1 hour.  Don't let it get hard and if you are making it ahead to bake later, allow enough time for it to soften at room temperature until it is pliable but still cool.

Put dough in a cookie press fitted with the star die and press it out onto an ungreased cookie sheet into 2-1/2" strips.

Bake about 18 to 20 minutes, until lightly browned on the bottom and pale gold on top.  Cool on pan before transferring them to an airtight storage container.

Makes 10 dozen