Cheddar-Pecan Shortbread

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette-Kathleen Parvis

Categories: Cookies

Ingredients

  • 1/2 lb. finely shredded sharp cheddar cheese
  • 1/2 cup butter, softened
  • 2 cups finely chopped pecans
  • 3/4 cup all-purpose flour
  • 1/4 cup white whole-wheat flour
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground red pepper (cayenne)

Directions

  1. Using an electric mixer, beat the cheese, butter and nuts until well combined.
  2. Whisk together the flours, salt, black pepper and cayenne. Add flour mixture to cheese mixture and mix thoroughly until dough comes together when pressed. Form the dough into 2 logs, wrap each log in plastic wrap or waxed paper and refrigerate at least 30 minutes and up to 3 days, or freeze for up to 1 month (thaw dough before baking.)
  3. When ready to bake, heat oven to 350 degrees. Line a baking sheet with parchment. Cut the logs into1/4-inch thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. Store in an airtight container for 3 to 5 days.

  4. makes 3 dozen

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