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1 ts Cayenne pepper 1/2 lb Butter (2 sticks) unsalted-
1 ts Salt At room temperature
2 1/2 c Flour 1 c Pecans, chopped fine
8 oz Cheddar cheese, grated
25 servings
Sift cayenne, salt, and flour together. In a separate bowl, cream butter
and cheese together. Gradually add flour mixture and mix thoroughly. Add
pecans. Divide dough in half. Roll into logs, 1 1/2 inches x 8 inches.
Wrap each log in plastic wrap and refrigerate for up to two weeks or
freeze for up to 6 months.
To serve: preheat oven to 350 deg f. Grease baking sheets. With a sharp
knife, cut logs into 1/4" thick slices. Arrange slices on baking sheets
about 1/2 apart. bake for 15 to 20 minutes or until light golden brown.
Remove from sheets and cool completely. Store in airtight containers. Good
when served with soups or as hors d'oeuvres.
1 ts Salt At room temperature
2 1/2 c Flour 1 c Pecans, chopped fine
8 oz Cheddar cheese, grated
25 servings
Sift cayenne, salt, and flour together. In a separate bowl, cream butter
and cheese together. Gradually add flour mixture and mix thoroughly. Add
pecans. Divide dough in half. Roll into logs, 1 1/2 inches x 8 inches.
Wrap each log in plastic wrap and refrigerate for up to two weeks or
freeze for up to 6 months.
To serve: preheat oven to 350 deg f. Grease baking sheets. With a sharp
knife, cut logs into 1/4" thick slices. Arrange slices on baking sheets
about 1/2 apart. bake for 15 to 20 minutes or until light golden brown.
Remove from sheets and cool completely. Store in airtight containers. Good
when served with soups or as hors d'oeuvres.
