Rustic cheddar pecan rounds recipe

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Savannahians like a good celebration, and you will find some variation of cheese straws or cheese crackers on every party platter. This version has a consistency more like shortbread, and it uses those earthy Georgia pecans. You can adjust the level of heat by varying the amount of cayenne pepper.

  • Yield: 48 rounds


  • 1½ cups unbleached all-purpose flour
  • ½ teaspoon fine sea salt
  • ¼ teaspoon cayenne pepper, or to taste
  • 2 tablespoons pecan pieces
  • 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
  • 2 cups shredded extra-sharp cheddar cheese
  • Smoked paprika (optional)
How to Make It
  1. Position a rack in the middle of the oven and preheat the oven to 325°F. Line a baking sheet with parchment.
  2. In a small bowl, whisk together the flour, salt, and cayenne pepper.
  3. Put the pecan pieces in a food processor and pulse a few times, until they are finely chopped. Add the butter and cheese and pulse until a smooth paste has formed. Add the flour mixture and pulse a few more times, until the ingredients are well combined. Remove the dough from the food processor and place it in a bowl.
  4. Using a teaspoon, scoop out a piece of dough, roll it into a ball, and place it on the prepared baking sheet. Repeat with the remaining dough, leaving about 2 inches between them. Use the tines of a fork to flatten each round slightly, creating a crisscross pattern.
  5. Bake for 12 to 15 minutes, rotating the sheet halfway through the baking time for even baking. Remove the pan and sprinkle each round lightly with paprika, if desired, for a little color and smokiness. Allow the rounds to cool on a wire rack. The rounds can be stored in an airtight container for up to 3 days.

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