peppered goat cheese crackers  10 ounces fresh goat cheese, at room temperature 6 tablespoons (3/4 stick) unsalted butter, softened 1 1/3 cups all-purpose flour 1 1/4 teaspoons kosher salt 2 teaspoons very coarsely ground fresh pepper 1. In a food processor or electric mixer beat the goat cheese and butter together until smooth. Add the flour and salt and beat until well blended. 2. Divide the dough in half, and place each half on a piece of plastic wrap about 18-inches long Gently roll the dough back and forth, using the counter top as a base, to create two 12-inch logs. Carefully unwrap the dough and sprinkle the pepper over the logs. Wrap each log in plastic and refrigerate for at least 3 hours and up to 3 days. 3. When ready to cook, preheat the oven to 325F (160C). Take one log out of the refrigerator, and using a serrated knife, cut it into 1/2-inch thick slices. On an ungreased baking sheet place the slices cut side down, 1-inch apart. Repeat with the second log and another baking sheet. (Or if using only one baking sheet, keep the second log in the refrigerator until you're ready to bake it.) 4.  Bake for 30 minutes. Turn and continue baking until the crackers are a rich golden color, 15 to 20 minutes more. Transfer them to a cooling rack and let cool completely. They can be stored in an airtight container for about a week or in the freezer for up to six months. back