Pecan Cheddar Buttons

UncategorizedDecember 14, 2012Comments Off on Pecan Cheddar Buttons
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Pecan Cheese Straws

Pecan Cheese Straws

These savory little cookies are featured in the December issue of Southern Living magazine and they are so tasty.  Nice and cheesy with a bit of crunch from the pecans…and you can add pepper or chiles along with the pecans.

This recipe is a version of the Southern classic cheese straws, but these are rolled into a log, then rolled in chopped pecans…like an icebox cookie as an appetizer!  The recipe calls for adding the pecans in with the dough and adding rosemary…but I didn’t want the rosemary in these.

Great for snacking or an appetizer at your next little soiree….

 

Pecan Cheddar Buttons

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: makes 6 dozen
  • Difficulty: easy

Ingredients:

  • 2.5 cups sharp cheddar, freshly grated
  • 1/2 cup butter, softened
  • 1.5 cups flour
  • 2 Tbs half & half
  • 1 tsp kosher salt
  • 2 cups chopped pecans
  • parchment paper

Directions:

  1. Preheat oven to 350.

  2. Beat the grated cheese, butter, half-half and salt at medium speed until well blended.  Gradually add flour until combined.  (You can add the pecans in with the flour or roll the dough in the pecans like I did)

  3. Form into 2 balls and then form each one into a log.  Roll in chopped pecans till the edges are covered. You can also sprinkle a bit of pepper, chipotle or garlic powder on the edges for a bit of spice.  This turns out just like the old icebox cookies your mom used to make.  You can chill and use later or bake them now.  Cut the log into 1/8-1/4 inch slices and place on parchment paper lined baking sheet.

  4. Bake at 350 for 15-18 minutes or until golden.  Cool on rack if you can wait that long.

  5. Enjoy!

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