Cheddar Pecan Shortbread Crisps


Cheddar Pecan Shortbread Crisps

Cheddar Pecan Shortbread Crisps

Cheddar Pecan Shortbread Crisps












Yield, approximately 32 crisps

The Ingredients

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

The Process

  1. 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.
  2. 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.
  3. Remove ½ cup of the pecans and set aside.
  4. Add flour, salt, pepper, and baking soda to the pecans remaining in the food processor. Pulse a few times to combine.
  5. Add butter, pulse until mixture resembles coarse meal.
  6. Add the shredded cheese and the milk. Process until the dough comes together to form a ball.
  7. 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.
  8. Wrap the logs tightly in plastic wrap and chill for 3 hours or overnight.
  9. 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.
  10. For fuller flavor, allow to cool completely before serving.
  11. Can be stored in refrigerated airtight container for several days.
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