Cheddar Pecan Shortbread Crisps
Yield, approximately 32 crisps
1 cup pecans, toasted
¾ cup All Purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon baking soda
4 tablespoons butter or butter substitute (I use Earth Balance) cut into pieces
4 ounces sharp cheddar, shredded
1 tablespoon milk
- In a dry sauté pan over low heat toast the pecans lightly. Shake the pan frequently to prevent scorching. You’ll know the pecans are done when you begin to smell them cooking.
- In a food processor fitted with the steel blade grind the pecans until finely chopped. Use caution to not over process or you could end up with pecan butter.
- Remove ½ cup of the pecans and set aside.
- Add flour, salt, pepper, and baking soda to the pecans remaining in the food processor. Pulse a few times to combine.
- Add butter, pulse until mixture resembles coarse meal.
- Add the shredded cheese and the milk. Process until the dough comes together to form a ball.
- Transfer the dough to a board. (It shouldn’t be too sticky, but if it is, lightly flour the board.) Divide the dough in half and roll each half into a log about 1 ½” diameter and about 6” long. Roll each log in the remaining ½ cup of chopped pecans.
- Wrap the logs tightly in plastic wrap and chill for 3 hours or overnight.
- To bake, preheat the oven to 350˚F. Slice the logs into approx. ¼” slices. Bake for 14 to 15 minutes, or until centers of each crisp are firm.
- For fuller flavor, allow to cool completely before serving.
- Can be stored in refrigerated airtight container for several days.