Rabu, 02 November 2011
Southern Cheddar Pecan Wafers
¾ cup all-purpose flour
1 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon black pepper
2 cups sharp cheddar cheese, grated
¼ cup butter, at room temperature
¾ cup pecans, chopped
Coarse grain salt
In a small bowl, stir together flour, salt, cayenne pepper, and black pepper. Set aside.
With an electric mixer (preferably a stand mixer fitted with a paddle blade), combine the cheese and butter until well blended.
Add the flour mixture and pecans; beat on low speed until thoroughly incorporated. The dough should be fairly stiff, with small chunks of cheese and walnut visible.
Transfer the dough to parchment paper, waxed paper, or plastic wrap and shape into a log about 1-inch in diameter. Wrap well and freeze for two hours.
Grease a baking sheet or line with parchment paper.
Unwrap the log and cut into thin slices (no bigger than ¼ inch thick). Arrange the crackers on the baking sheet about 1 inch apart.
Bake 7-10 minutes at 400 degrees (depending on size and thickness) until bottom start to brown. Remove oven and sprinkle with a little coarse grain salt. Remove from pan and cool completely.
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