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cheddar-pecan shortbreads

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

The dough can be made up to 3 days ahead, or you can freeze thoroughly cooked, baked shortbreads in an airtight container for up to 2 weeks. So you can make these ahead of time if you are serving at a party.

(1 rating)
yield 2 1/2 dozen
prep time 1 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For cheddar-pecan shortbreads

  • 1/3 c
    pecans, chopped
  • 1 c
    sharp cheddar cheese, freshly shredded
  • 3 Tbsp
    butter, softened
  • 1/2 c
    all-purpose flour
  • 1/4 c
    cornstarch
  • 1/2 tsp
    coarsely ground pepper
  • 1/4 tsp
    salt
  • 1 Tbsp
    half-and-half
  • parchment paper

How To Make cheddar-pecan shortbreads

  • 1
    Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
  • 2
    Process cheese and butter in a food processor 10 to 15 seconds or until creamy stopping to scrape down the sides as needed. Add flour and the next 3 ingredients; pulse 9 to 10 times or until the mixture is crumbly. Add toasted pecans, pulse 4 to 5 times or until combined. Add half and half, and process 10 to 15 seconds or until the mixture forms moist clumps.
  • 3
    Transfer mixture onto plastic wrap on a flat surface; gather dough into a ball, and flatten into a 1 inch thick disk. Wrap in plastic wrap and chill 1 hour until firm, or seal wrapped dough in a zip-top plastiac freezer bag and chill up to 3 days.
  • 4
    Turn dough out onto a floured surface. Roll to 1/8 to 1/4 inch thickness. Cut with 1 1/2 and 2 inch cookie cutters. Place on parchment paper-lined baking sheets.
  • 5
    Bake at 325° for 16 to 18 minutes or until golden brown. Transfer to a wire rack; let cool 15 minutes.
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