BLUE CHEESE THUMBPRINTS

2 packages (4 ounce each) 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

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.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Arrange balls on ungreased baking sheets, and press thumb into each ball of dough, leaving an indentation.

Bake for 15 minutes or until golden. Transfer to wire racks to cool completely.

When cooled, place about 1/4 teaspoon preserves in each indentation.

VARIATION:

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 (do not form indentation in each).

Bake at 350 Degrees F. 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.

Makes about 5 dozen
From: Shirley Draper, Winter Park, Florida
Source: Southern Living, March 2006