Olive-Blue Moons

Ingredients

• 2 ounces cheese blue crumbled
• 0.5 cup butter softened
• 1.5 cups flour all-purpose
• 1 tablespoon half-and-half 
• 1 teaspoon kosher salt 
• 6 oz olives spanish drained finely chopped canned
• 10 oz freshly sharp cheddar cheese shredded

Equipment

• baking sheet
• baking paper
• oven
• stand mixer

Directions

1. Preheat oven to 35
2. Beat Cheddar cheese, olives, butter, blue cheese, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined.
3. Turn dough out onto a well-floured surface. Divide dough into 2 equal portions, and flatten each into a disk; roll each to 1/8-inch thickness.
4. Cut with a 2 1/2-inch moon-shaped cutter.
5. Place dough 1 inch apart on parchment paper-lined baking sheets.
6. Bake 15 to 20 minutes or until golden; cool on baking sheets on wire racks 30 minutes.