Blue Cheese Cookies filled with fruit preserves. Similar to the Cheddar Cheese Straw but with Blue Cheese.
Beat blue cheese and butter at a medium speed until fluffy.
Add flour, poppy seeds and cayenne pepper and continue to beat until combined.
Roll dough into 1 inch disks and place on a ungreased tray/cookie sheet. Cover and refrigerate for 1 hour.
Space disks out on an ungreased cookie sheet. Press your thumb into the middle of the disks leaving an indentation.
Heat oven to 350 F. Bake for 15-18 minutes or until golden.
Transfer to a wire rack to cool.
Fill indentations with fruit preserves such as strawberry, cherry or fig.
If your indentations puffed up during the baking process use the back of a small spoon to press the indentation back down.