1 cup flour, plus additional for rolling
1 stick (1/2 cup) butter, softened to room temperature, and cut into a few chunks
4 oz crumbled blue cheese (this was a scant cup for me, but the volume may vary)
~1/4 cup jam
Place the flour, butter, and blue cheese in a food processor, and top with a few grinds of black pepper. Pulse a few times, until both the butter and cheese are reduced to small bits. Do not over-process. Turn the dough out onto a bowl, and squeeze and fold it until it comes together (alternately, you can continue to process the dough in the processor until it comes together, then just turn it over a few times on the counter to finish the process, but I like to prevent over-processing and ensure flakiness with the other method). If you have a particularly moist blue cheese, you may need extra flour (I was working with a particularly dry cheese). Cover with plastic wrap or waxed paper, and chill it for half an hour (this step is optional, but I think it makes the dough nicer to work with).
Preheat your oven to 350 degrees.
Let the dough warm up a few minutes if chilled, and roll out on your floured countertop to a thickness somewhere between 1/8"-1/4". Cut out circles with a 2" cutter (you can use a smaller one if you favor wee savories, which will yield more cookies). Place the rounds on a cookie sheet (they'll spread a bit, but not too much -- more if the dough is warm). Make a small divot in the center, with your finger or the back of a measuring spoon or whatever you like. Fill the divots with ~1/4 tsp jam (I think I used more), and bake the cookies until the jam is bubbling and the cookies are just beginning to color, ~10 minutes. Let cool on the sheet for a few minutes, then move to a rack (or your mouth).