Cheddar Cheese Rounds
Kristi
ingredients
- 1/4 cup pecans
- 1 1/4 cups flour
- 1 Tbsp cornstarch
- 2 cups shredded sharp cheddar cheese
- 8 Tbsp unsalted butter, cut into pieces and softened
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
directions
- 1
Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8" logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour, or up to 3 days.
- 2
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4“ rounds and place 3/4” apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.)
- 3
NOTE* To make dough with mixer, chop the nuts finely and then mix all the ingredients until combined, about 3 minutes.
Source: Kristi
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