This recipe conjures up holiday memories like almost no other. My mother would bake huge batches of these and store them in our large chest freezer in the basement. She would pull them out (usually along with spritz cookies and other treats) and place on a three-tiered serving plate anytime company dropped by.
I’ve decided these aren’t just for the holidays anymore. In fact, they are a perfect accompaniment to a glass of a nice big red wine.
Ingredients:
½ C. butter
1 C. flour
2 C. sharp cheddar cheese… finely grated
1 C. pecans… chopped
⅛ teaspoon cayenne pepper
Directions:
Mix all together and roll into long roll in waxed paper and chill overnight. Cut 1/4″ thick and cook on parchment lined cookie sheet at 300 F until lightly browned (20-25 mins). Turn halfway through so as to not overcook. Cool on pan and remove.
Note: if the cookies don’t crispen properly, you may need to increase the oven temperature to 325 F.
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