makes about 18 cookies

1 c. (250 mL) crumbled blue cheese, chilled
1/2 c. (125 mL) unsalted butter, at room ­temperature
1/4 tsp. (2 mL) freshly ground black pepper
1 c. (250 mL) all-purpose flour
1/2 c. (125 mL) coarsely chopped fresh ­walnuts, toasted (optional)
30 dried cranberries or cherries

Preheat oven to 350°F (180°C). Com­bine cheese, butter and pepper in a bowl and beat with an electric mixer until just blended. Some larger crumbles of blue cheese should still be evident. Using a wooden spoon, gently stir in flour and then nuts. Form dough into 1" (2.5 cm) balls and arrange about 1" (2.5 cm) apart on an ungreased baking sheet. Using your palm, lightly press down to 1/4" (0.6 cm) thickness. Press a dried cranberry or cherry into the centre of each cookie. Bake until slightly golden on the bottom and edges, about 20-25 minutes. Cool on racks and store in an airtight tin in the refrigerator.

Calories: 152; Protein 4.9 g; Carbohydrate 7.9 g; Fat 11.5 g/cookie

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