Room-temperature ingredients: Both the blue cheese and the butter (No Margarine!) should be soft and room temp—cold dairy fats won’t mix. Aprx. 60 crackers, you’ll need a ¼ pound of butter and a ½ pound of Roquefort Blue Cheese cheese.
Use an electric mixer or by hand to mix the two together, than add 1 cup of flour and a bit of cayenne, for kick. You may adjust to your liking. Mix/beat until smooth.
Divide the dough into two equally-sized pieces, then shape/roll each one into a log (1½ inches wide=approx 60) and wrap with wax paper. Refrigerate overnight.
To bake, preheat the oven to 400˚ and use a sharp clean knife to slice off ¼-inch thick rounds from the cold logs. Place them on a baking sheet, sprinkle with Pecan pieces or whole nut, and bake for 8 minutes, keeping a close eye. Cool completely before eating or storing in an airtight container, last 2 weeks.