Pecan Cheddar Crisps Recipes

CHEDDAR CHEESE & PECAN CRISPS

Steps:

• Put the flour, baking powder, salt, and cayenne in a food processor. Whiz for a second to blend. Dump in the butter and whiz again until the butter is in small (pea-size) pieces. Add the cheeses, whiz, and finally add the egg and pulse until the mixture just starts to come together.
• Dump out on a work surface. Sprinkle the nuts onto the pile of dough. Knead by lightly smearing the ingredients together by pushing them away from you with the heel of your hand (this is called fraisage). Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two to let the butter firm up. You can keep the dough in the fridge for 2 days or freeze for a few months (if frozen, thaw in the refrigerator overnight before use).
• Heat the oven to 400°F. On a lightly floured surface, roll out the dough until it's about 1/4 inch thick. Stamp out shapes or cut shapes with a knife. Put the shapes on an ungreased baking sheet. Reroll the scraps and stamp again.
• Brush with the glaze and sprinkle with more salt. Bake in the hot oven until golden brown and thoroughly cooked inside, about 14 minutes. To test, break one in half and look; if the center is still light and doughy, bake for a few more minutes. Cool on a rack and store only when completely cool.

HOMEMADE CHEDDAR AND PECAN CRISPS

Steps:

• Preheat the oven to 350°F.
• Coarsely grate the cheddar cheese, and transfer it to the bowl of an electric mixer fitted with the paddle attachment. Cut the two sticks of butter into sixteen pieces, and scatter the pieces over the cheese. Let the cheese and butter soften. Place the pecans in one layer on a baking sheet, and toast them in the oven until they are a shade darker and fragrant, 7 to 8 minutes. While the nuts are still warm, transfer them to a medium bowl and toss with the remaining tablespoon of butter (the hot nuts will melt the butter) and salt to taste. Cool the nuts completely, then finely chop.
• Add the chopped pecans, flour, a pinch of salt, cayenne, and black pepper to the bowl of the mixer, and beat the ingredients at medium speed until the mixture pulls together into a dough, about 2 minutes.
• Divide the dough into eight pieces. On a sheet of waxed paper, roll each piece of the dough into a log 1 inch in diameter, and wrap the logs tightly in waxed paper and foil. Chill the logs for at least 8 hours and up to 1 week. The dough will keep frozen for 2 months.
• Preheat the oven to 350°F.
• Working with one log at a time, cut the log crosswise into 1/8-inch-thick slices, and arrange the slices 1/2 inch apart on parchment-lined baking sheets. Bake the crisps in batches until they are golden and just firm to the touch, 10 to 12 minutes. Cool the wafers on the baking sheet. Stored in an airtight container at room temperature, the wafers will keep for up to 4 days.

BACON AND CHEDDAR PUFF PASTRY CRISPS

Steps:

• Heat the oven to 400 degrees F.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets.
• Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
• Spoon about 1/2 teaspoon each cheese and bacon onto each pastry. Bake for 5 minutes or until the cheese is melted. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Top with the dressing and chives.

CHEDDAR-PECAN CRISPS

Steps:

• 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., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., 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. 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.

CHEDDAR PECAN CRISPS

Steps:

• Preheat oven to 350°F.
• Beat together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.
• Roll rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes.

PECAN CRISPIES

Steps:

• Cream butter and sugars until light.
• Beat in egg and vanilla.
• Sift dry ingredients and stir into batter.
• Blend until creamy.
• Stir in pecans.
• Drop by teaspoon onto ungreased cookie sheet.
• Bake at 350 F for 10-12 minutes.

CRISPY CHEDDAR COOKIES

Steps:

• Preheat oven to 350°F.
• Combine Flour and butter in a large bowl using a pastry cutter or 2 knives or your fingers until mixture resembles coarse crumbs.
• Add the rest of the ingredients and mix until blended.
• Shape dough into 3/4 inch or 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
• Flatten slightly with a fork.
• Bake for 15 to 17 minutes or until golden brown.
• Transfer to wire racks to cool immediately.
• Makes 48 small ro 30 large cookies.

PECAN CHEDDAR CRISPS

Steps:

• In a mixing bowl, cream the butter and cheese. Combine flour, paprika and salt; add to creamed mixture.
• Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Top each with a pecan; press down to flatten. Bake at 350 degrees F for 15-20 minutes or until golden brown. Remove to wire rack to cool.

PECAN CHEDDAR SNACKS

Steps:

• In a bowl, combine the flour, biscuit mix and cayenne. Stir in butter until crumbly. Add cheese and egg; mix well. Stir in cereal and nuts., Shape into 1-1/2 in. balls; place on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until lightly browned. Serve warm.

PECAN CHEDDAR CRISPS

Steps:

• In a mixing bowl, cream the butter and cheese. Combine flour, paprika and salt; add to creamed mixture.
• Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Top each with a pecan; press down to flatten. Bake at 350 degrees F for 15-20 minutes or until golden brown. Remove to wire rack to cool.