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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
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min./batch
  • Makes
    24 dozen

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

  • In 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.
  • Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm.
  • Preheat 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. Refrigerate in airtight containers.
    Freeze option: Place wrapped logs in resealable plastic 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cracker: 27 calories, 2g fat (1g saturated fat), 5mg cholesterol, 19mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.
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