Cheddar-Pecan Crisps
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. —Heather Necessary, Shamokin Dan, Pennsylvania
Can you freeze Cheddar-Pecan Crisps?
Place wrapped logs in resealable freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Ingredients
- 2 cups unsalted butter, softened
- 4 cups shredded sharp cheddar cheese
- 4-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 cup finely chopped pecans, toasted
Directions
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1In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans.
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2Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate until dough is firm, 2 hours.
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3Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. Refrigerate in airtight containers.
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