Cheddar Pecan Savory Shortbread Cookies Recipe
Prep Time
15 mins
Cook Time
20 mins
Chill for
1 hr
This addicting cheddar pecan savory shortbread needs 4 ingredients and no eggs to yield a crumbly cheesy fragrant treat perfect for anytime!
Servings: 20 crackers
Ingredients
- ½ cup (4 oz/115 g) butter, softened
- 2 ⅔ cups (8 oz/225 g) extra sharp cheddar cheese, finely grated
- 1 cup (5 oz/142 g) all-purpose flour
- 1 cup (5 oz/142 g) pecans, toasted and finely diced
Instructions
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In a stand mixer or in a medium bowl with a electric hand mixer, beat together the butter and cheddar cheese on medium speed until smooth.
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Fold in the flour until just combined, followed by the pecans. Flatten the dough into a disc, wrap well and refrigerate until firm, at least 1 hour.
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When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
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On a floured surface, roll out the dough to a ¼-inch (6mm) thickness and using a 2-inch (5 cm) round cookie cutter, cut as many circles as you can and place them about 1-inch (2½ cm) apart on the prepared cookie sheets. Gather and reroll any scraps.
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Prick the crackers all over with a toothpick and bake for 15-20 minutes, until the cookies look golden, dry and baked through.
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Let cool completely on a wire rack before serving. Store leftovers in an airtight container at room temperature for up to 3 days.