• Using a hand mixer, beat together the butter and honey until they become fluffy and light in color.
• Add the remaining ingredients, including almond flour, arrowroot powder, baking powder, sea salt, crumbled blue cheese, vanilla bean powder, and chopped rosemary.
• Mix until all the ingredients are well combined.
• The dough will be thick and crumbly.
• Scoop the dough onto a long piece of parchment paper and shape it into a log, wrapping it with parchment as you go.
• Wrap the dough log with clear plastic wrap and refrigerate it for 1 hour or freeze it for up to 3 weeks.

To Bake:

• Preheat the oven to 350°F (180°C).
• Line a rimmed cookie sheet with parchment paper.
• Remove the chilled dough from the refrigerator (if frozen, allow it to thaw for 1 hour) and slice it into cookies.
• Place the slices on the parchment-lined baking sheet.
• Bake for about 12 minutes, or until the edges of the cookies turn golden.