Bacon and Cheddar Shortbreads With Rosemary |
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Prep Time: 60 Minutes Cook Time: 13 Minutes |
Ready In: 73 Minutes Servings: 4 |
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In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder Ingredients:
1 cup pecans, toasted |
4 slices bacon, cooked until crisp |
1 cup unsalted butter, cut into tablespoons-sized pieces |
1 lb extra-sharp cheddar cheese, grated |
2 cups all-purpose flour |
1 tablespoon fresh rosemary leaf (or 1 t. dried) |
1 teaspoon cayenne pepper |
kosher salt, for sprinkling |
Directions:
1. Add the pecans to the bowl of a food processor; process until finely chopped but not pasty.
2. Add the bacon, butter, cheddar, flour, rosemary, and cayenne to the nuts and process until the mixture forms a dough.
3. Remove the cracker dough from the bowl and divide it in half.
4. Roll each half into a log about 3 inches in diameter.
5. Wrap in parchment paper and refrigerate for 8 hours.
6. Preheat the oven to 350°.
7. Working with one log at a time, cut the dough with a sharp knife crosswise into 1/4-inch thick slices and arrange on a parchment-lined baking sheet.
8. Bake until pale golden and crisp, 10-13 minutes.
9. Cool on the baking sheet for a few minutes and then remove with a spatula to a rack.
10. Sprinkle lightly with kosher salt.
11. Serve warm or at room temperature.
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