Smoky Cheddar Shorties
Smoke is the hot new flavour. While the tobacco kind is taboo, a whisp of the woodsy sort from this smoked cheese adds to the allure of savoury shorties. Regular old Cheddar is a fine substitute.
Servings: 60
Ingredients:
Photo: Smoky Cheddar Shorties
| Nutritional Info | |
| Per piece: about | - |
| cal | 56 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | trace |
| chol | 22 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 2% |
| vit A | 3% |
| folate | 3% |
-
1/2 cup (125 mL) butter, softened
2 cups (500 mL) shredded smoked Cheddar cheese
1/3 cup (75 mL) finely chopped pecans or walnuts
1/4 tsp (1 mL) each salt and cayenne pepper
4 egg yolks
1-3/4 cups (425 mL) all-purpose flour
30 pecan or walnut halves
Preparation:
Line large rimless baking sheets with parchment paper or nonstick baking mats; set aside.
In large bowl, beat butter with cheese until blended but still rough. Stir in chopped pecans, salt and cayenne pepper; stir in egg yolks, 1 at a time. Pour in flour; stir to form ragged dough. With floured hands, work into ball; divide in half and press into discs. Cut pecans in half lengthwise; set aside.
Between waxed paper, roll out 1 disc of dough at a time to 1/4-inch (5 mm) thickness. With fluted 1-1/2-inch (4 cm) oval cookie cutter, cut out shapes. Transfer to prepared pans, leaving scant 1 inch (2.5 cm) among shapes. Firmly press pecan piece into each. Chill until firm, about 30 minutes.
Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, until slightly darker underneath, about 30 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 2 days or freeze for up to 1 month.)
Additional Information
-
Variation
Smoky Cheddar Coins: With floured hands, form dough into two 9-inch (23 cm) logs. Brush with 1 lightly beaten egg white. Roll each log in 2 tbsp (25 mL) chopped pecans or walnuts. Wrap snugly, pressing nuts into dough; chill until firm, about 2 hours. (Make-ahead: Overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.) Cut into 1/4-inch (5 mm) thick slices. Bake as directed.
Source
Canadian Living Magazine: December 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »