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.