Cheddar-Pecan Crisps

By Heather Necessary, tasteofhome.comBy Heather Necessary, tasteofhome.com

“Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later.” —Heather Necessary, Shamokin Dan, Pennsylvania

Cheddar Pecan Crisps recipePhoto: Taste of Home
Servings Prep Time Cook Time
24 dozen 25minutes 15minutes/batch
Servings Prep Time
24 dozen 25minutes
Cook Time
15minutes/batch
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans.
  2. Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm.
  3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers.
Recipe Notes

Freeze option

Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 cracker: 27 calories, 2g fat (1g saturated fat), 5mg cholesterol, 19mg sodium, 2g carbohydrate (0 sugars, 0 fibre), 1g protein.