Stilton Walnut Biscotti and Herbed Sables

Stilton Walnut Biscotti
1+1/2 c AP flour
1/2 c cornmeal (I combined fine and coarse for this, but might make it with fine only next time)
1 tsp baking soda
3/4 - 1 c Stilton cheese, crumbled well
1/4 tsp salt
1/4 c butter, at room temperature
2 T Dijon mustard
1/3 c sugar
2 eggs

1. Preheat the oven to 375F.
2. Combine the AP, cornmeal, baking soda, and salt in a small bowl.
3. In a larger bowl, cream the butter and sugar until fluffy.
4. Add the Dijon, cheese, and eggs to the mixer and combine well. Don't forget to scrape down the edges of the bowl.
5. Slowly add the dry ingredients and mix well.
6. Form 2 logs of dough and place them on a parchment paper-covered baking sheet.
7. Bake for 25 - 30 minutes. Rotate mid-way through baking to ensure even baking.
   Note: The outside of the biscotti may look done, but the inside may still be unbaked. Resist the urge to take these out of the oven before 20 minutes.
8. Remove from the oven and let the biscotti rest for 10 minutes.
9. Slice on the diagonal and return to the oven for an additional 5 - 10 minutes, flipping the cookies midway through the time to dry evenly.

Herbed Sables
16 T butter, at room temperature
1+1/2 c AP flour
1 c whole wheat flour (I use King Arthur White Whole Wheat)
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp dried marjoram
3/4 tsp salt
1/3 tsp freshly ground pepper
1 c ricotta cheese
1 c Beecher's Flagship Cheese, finely grated (or any medium-dry firm cheese like gouda, gruyere, emmentaler, dry jack, or even a good-quality sharp cheddar)
Paprika, for rolling

1. Combine the flours in a small bowl.
2. Cream the butter, garlic powder, salt, pepper, and herbs.
3. Add the ricotta and mix well to combine.
4. Add the flour mixture and mix briefly to combine.
5. Add the cheese and mix until combined.
6. Roll the dough into a log and wrap it with parchment or plastic wrap. Rest the dough in the fridge for 30 minutes.
7. Preheat the oven to 350F.
8. Remove the roll from the freezer and roll in paprika. Brush off the excess paprika.
9. Slice 1/4" thick 'coins' of the dough and place them 1" apart on a baking sheet lined with parchment paper.
10. Bake 20 - 25 minutes, flipping the cookies over midway through to allow them to brown evenly on both sides.