Southern Living MARCH 2006
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. Shape dough into 2 (9-inch-long) logs. Wrap each log in plastic wrap, and chill 2 hours.
Bake at 350° for 10 to 12 minutes or until golden brown. Transfer to wire racks to cool completely. Store crisps in an airtight container up to 1 week.
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