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Pecan-Cheddar Pennies
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Brief Description
Spicy cocktail snacks
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Main Ingredient
Pecans
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Category: Appetizers
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 12/8/2012, "From a Southern Oven" by Jean Anderson
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Dec 08, 2012
Number of Servings:
Ingredients:
- 1/2 cups - Unsalted Butter (plus 3 tablespoons) cut into pats, room temp
- 6 ounces - Sharp Cheddar Cheese coarsely grated
- 1 teaspoons - Salt
- 1 teaspoons - Sweet Hungarian Paprika or Pimenton
- 1/2 teaspoons - Freshly Grated Nutmeg
- 1/4 teaspoons - Cayenne Pepper
- 1/2 cups - Finely Ground Pecans
- 1 1/2 cups - All Purpose Flour
Directions:
1. Cream butter, cheese, salt, paprika, nutmeg and cayenne in food processor by alternately pulsing and churning until smooth. Pulse in pecans, then flour, but only until dough comes together (no longer, or cheese pennies will be tough).
2. Divide dough in half and shape into two logs about 7½ inches long and 1½ inches in diameter. Wrap each snugly in foil and refrigerate overnight or, if you prefer, freeze. (Dough logs will keep, frozen, for about 4 months.)
3. When ready to proceed, preheat oven to 350 degrees. With sharpest knife, slice dough into rounds about ¼-inch-thick and space 1½ inches apart on ungreased baking sheets.
4. Slide onto middle oven shelf and bake until pennies feel firm, 7-10 minutes. They should not brown.
5. Transfer at once to wire racks, cool to room temperature and serve. Or layer in airtight containers between sheets of foil or wax paper, store on a cool, dry shelf and serve within 2 weeks.
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