1/4teaspoon ancho chili powder (although I haven't tried it, I think cayenne would also be good.)
1/8teaspoon freshly ground black pepper
1/3cup walnuts, finely chopped
Preheat the oven to 325 degrees.
Line 2 baking sheets with parchment paper or silicone liners. Combine the blue cheese and butter in the bowl of a food processor; pulse until thoroughly blended. Add the flour, cornstarch, salt, pepper, ancho chili powder; pulse until the dough resembles coarse meal.
Add the walnuts and process until a moist dough is formed. Gather the dough into a flat disk, wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight, until thoroughly chilled and firm. Roll out the dough to a thickness of 1/4 inch.
Use 2-inch cookie cutters to cut out shapes. The dough can be rerolled. Transfer to the baking sheets, spacing the cookies 1 inch apart. Bake 1 sheet at a time for 12 to 14 minutes until lightly golden on the edges. Transfer to a wire rack to cool completely before serving or storing.
The dough needs at least 30 minutes in the fridge before it's ready but you can leave it in there for up to 1 full day. It's best not to freeze the dough or the cookies.
These cookies are recommended to pair with some port or another after-dinner wine.