Cheddar Pecan Crackers
Cheesy and buttery with just a touch of heat and a little crunch from toasted pecans - these delicate little nibbles are the perfect bite to share with a glass of cheer!
Equipment
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
- Wire rack
Ingredients
- ½ cup butter, room temperature
- 1 teaspoon Worcestershire sauce
- ½ to 1 teaspoon Tabasco
- 2-½ cups shredded cheese, about ¾ pound cheese
- ½ cup toasted pecans, finely chopped
- 1 cup flour, sifted before measuring
- Toasted pecans halves, optional
Instructions
- Cream the butter on medium speed until light and fluffy, about 2 to 3 minutes. Add the Worcestershire sauce and the Tabasco, blending it into the butter using medium speed.
- Toss in the shredded cheese, blending into the butter mixture.
- Stir in the chopped pecans and ⅓ cup of the flour on low speed. Add the remaining flour ⅓ cup at a time working into the cheese.
- Turn the dough out onto a lightly floured surface – it will look crumbly. Gently work the dough by hand until the flour is blended into the cheese mixture.
- Divide the dough in half and roll each piece into a log about 2” in diameter. Wrap each piece in plastic wrap and refrigerate for at least 3 hours or up to 2 days.
- When you’re ready to bake, slice into ¼” thick slices. Place each cheese cracker on a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between each cracker for spreading.
- Top all or part of the crackers with a pecan half.
- Bake in a 350-degree oven for 12 to 15 minutes or until the crackers are barely crisp and starting to brown on the edges. Let the crackers cool on the baking pans for about 5 minutes then transfer them to a wire rack to cool completely.
Notes
Make certain to toast the pecans before adding them to the dough. Spread the pecans on a rimmed baking sheet and place them in a 350-degree oven for about 8 to 10 minutes, until they are crisp and fragrant.
These crackers freeze well.