Cheddar cocktail cookies
CHEDDAR COCKTAIL COOKIES by Left-Brain Marilyn
There are layers of flavour in these crispy ‘n’ rich rounds made in the food processor. First the taste of cheddar hits, then the nutty pecans chime in, and finally mild cayenne heat finishes up the package! There’s no baking powder needed as these are truly savoury shortbread.
Makes 3 dozen
1/4 cup (60g) unsalted butter, softened
3 tbsp (45 mL) olive or other vegetable oil
4 oz (125 g) old cheddar cheese, cut into small chunks
1 tbsp (15 mL) lemon juice
1/2 tsp (9g) salt
1/4 tsp (.4g) cayenne
1 1/4 cups (160g) all-purpose flour
1/2 cup (56g) raw pecan halves
- Preheat oven to 325F (160C). Pulse butter, oil, cheese, lemon juice, salt and cayenne in a food processor until well mixed. Sprinkle flour over top; pulse until a very crumbly mixture forms. Add pecans; pulse to chop leaving pieces of pecan still visible.
- Line a large cookie sheets with parchment paper or foil. Form dough into balls about 1-inch (2.5 cm) in diameter (keep small as they are rich). Lay somewhat apart on sheets (cookies do not spread much). Use a fork to gently flatten in a # pattern.
- Bake in preheated oven for 15 minutes. Turn tray for even browning. Continue baking for another 10 to 15 minutes or until lightly golden. Cool on a rack.
- Store airtight at room temperature for a few days or freeze for up to a month. Serve with drinks or to accompany a pureed soup.
TIP: If crispness needs to be restored, place on an unlined tray in a preheated 325F (160C) oven for 10 minutes or until hot. Cool on a rack.
Joanna’s comments:
The cheddar biscuits are a delightful foil for all the sweet fare at this time of year. They freeze well when packed carefully. My last few were crumbled over a casserole adding some class to an everyday meal.
