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.
- Portion size 60 servings
- Credits : Canadian Living Magazine: December 2005
Ingredients
Method
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.)
Nutritional facts <b>Per piece:</b> about
- Sodium 49 mg
- Protein 2 g
- Calories 56.0
- Total fat 4 g
- Cholesterol 22 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
%RDI
- Iron 2.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 3.0
