Categories: Cookies
Ingredients
- 1/3 cup chopped pecans
- 1 cup (4oz.) freshly shredded sharp Cheddar cheese
- 3 Tbsp. butter, softened
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/3 tsp. coarsely ground pepper
- 1/4 tsp. salt
- 1 Tbsp. half-and-half
- Parchment paper
Directions
- Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325 degrees.
- Process cheese and butter in a food processor 10 to 15 seconds or until creamy, stopping to scrape down sides as needed. Add flour and next 3 ingredients; pulse 9 to 10 times or until mixture is crumbly. Add toasted pecans; pulse 4 to 5 times or until combined. Add half-and-half, and process 10 to 15 seconds or until mixture forms moist clumps.
- Transfer mixture onto plastic wrap on a flat surface; gather dough into a ball, and flatten into 1-inch-thick disk. Wrap in plastic wrap, and chill 1 hour until firm, or seal wrapped dough in a zip-top plastic freezer bag, and chill up to 3 days.
- Turn dough out onto a floured surface. Roll to 1/8 to 1/4-inch thickness. Cut with 1 1/2 and 2-inch leaf-shaped cutters. Place on parchment paper-lined baking sheets.
- Bake at 325 degrees for 16 to 18 minutes or until golden brown. Transfer to a wire rack; let cool 15 minutes.
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makes 2 1/2 dozen
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Blue Cheese-Pecan Shortbread Leaves:
- Omit half-and-half. Substitute 1 (4 oz.) container crumbled blue cheese for Cheddar cheese. Prepare recipe as directed, pulsing 9 to 10 times after adding pecans.