This is the perfect savory treat for Christmas or anytime you want a great addition to your charcuterie board. So light and delicious!
- 1 cup unsalted butter, room temperature
- 2 cups shredded sharp cheddar cheese (good quality)
- 2 1/4 cups AP flour
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 cup finely chopped pecans
- Salt for sprinkling
In a large bowl, cream butter and cheese with a mixer until light and fluffy. In another bowl, whisk flour, seasoning, cayenne pepper, and garlic powder until well mixed. Slowly, add dry ingredients into the creamed mixture with a mixer. Mix until well incorporated, adding flour a little at a time. Stir in pecans with a spatula and incorporate well.
Shape into 4 logs approx 5-6 inches long. Wrap in plastic wrap and refrigerate at lease 2 hours or until firm. (Could be refrigerated overnight and baked the next day).
When ready to bake, preheat oven to 350 degrees. Unwrap and cut dough crosswise into 1/4 inch slices. Place 1 inch apart on baking sheet lined with parchment paper or silicone pad. Bake until edges are crisp and lightly browned, approximate 15-20 minutes, keeping an eye on them (depends on your oven performance, it could take a little longer). Take them out of the oven and while warm, sprinkle very lightly with salt. Cool on pan about 5 minutes. Remove to wire racks to cool completely. (Makes approx. 55 crisps)
Refrigerate in airtight containers. You can freeze these by placing them in resealable plastic freezer bags.
These sound so good! Cheese crackers are one of my favorite treats, and this recipe has such an interesting twist with the herbs and pecans. Will definitely be making them. Thanks for sharing!
Thanks Suzanne, hope you like them!