Place chopped pecans in a single layer on a baking sheet.
Bake at 350 for 8 to 10 minutes or until lightly toasted. Cool 30 minutes. Reduce oven temperature to 32
Process blue cheese and butter in a food processor 10 to 15 seconds or until creamy, stopping to scrape down sides as needed.
Add flour and next 3 ingredients; pulse 9 to 10 times or until the mixture is crumbly.
Add toasted pecans; pulse 9 to 10 times or until mixture forms moist clumps.
Transfer mixture onto plastic wrap on a flat surface, and gather dough into a ball shape; flatten into a 1-inch-thick disk. Wrap in plastic wrap, and chill 1 hour or until firm.
Turn dough out onto a lightly floured surface. Pat or roll to 1/8- to 1/4-inch thickness.
Cut with 1 1/2- and 2-inch leaf-shaped cutters.
Place on a parchment paper-lined baking sheet.
Bake at 325 for 16 to 18 minutes or until light golden brown.
