Preparation

• In a bowl combine flour and pepper. Cut in cheese and butter with a pastry blender or fork until the mixture resembles coarse crumbs.
• Add walnuts and egg yolks. Stir until combined. Form mixture into a ball; knead with hands until it clings together. (10-20 minutes) Divide dough in half.
• Shape each half into a log approximately 9 inches long. Wrap logs in plastic - chill for 2 hours. Preheat oven to 425. Cut each log into 1/4 to 1/3 inch thick slices.
• Place slices slightly apart on an ungreased cookie sheet. Bake 8-10 minutes or until the bottoms and edges are golden brown. Cool on wire racks.
• Serve warm or at room temperature. Store tightly, covered in the refrigerator for up to one week. Serves 10 to 12.