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Pecan Cheese Crisps

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"An easy classic, these crispy nibbles freeze for months, so you always have a homemade treat on hand. Lots of cayenne adds a good kick, and it mellows when baking."

List of Ingredients

â—¦ 8 ounces sharp yellow cheddar cheese
â—¦ ½ cup (1 stick) unsalted butter, cold
â—¦ 1 ½ cups all-purpose flour
â—¦ 1 teaspoon cayenne pepper
â—¦ 1 teaspoon paprika (preferably smoked)
â—¦ 2 ounces chopped pecans


Recipe

Grate the cheese and the cold butter together on the grating blade of a food processor. Switch to the metal blade and add the flour, cayenne, and paprika. Blend until the mixture begins to come together. Add the pecans and blend until a dough forms and pulls away from the sides of the bowl. Divide the dough in half and place each piece on a length of waxed paper. Form each piece into a log and wrap tightly in the paper, twisting the ends like candy wrappers. Refrigerate until firm. The rolls can be frozen up to 6 months.

When ready to serve, preheat the oven to 350° F. Remove the rolls from the fridge. If frozen, let them soften about 5 minutes. Slice into medium-thick wafers, about ¼ inch each, and place on a baking sheet lined with parchment paper or nonstick foil. Bake the slices until golden on the edges, about 12 minutes. Cool for a few minutes, then remove to a wire rack to cool.

If you would like, you can press a pecan half onto the top of each slice before baking.

Makes about 36