Directions:
- Beat together flour and pimiento cheese at medium speed with a heavy-duty electric stand mixer 1 minute. Add pecans and butter; beat until blended. Wrap dough in plastic wrap; chill 2 hours.
- Preheat oven to 400°. Place dough on a well-floured surface, and roll to 1/8-inch thickness. Cut into 48 rounds with a 2-inch round cutter, rerolling scraps once. Arrange half of rounds 2 inches apart on parchment paper-lined baking sheets; spoon 1/2 tsp. strawberry preserves onto center of each round, and top with remaining rounds, pressing edges to seal.
- Bake at 400° for 12 to 15 minutes or until golden brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely (about 30 minutes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2625.17 Kcal (10991 kJ) | ||
| Calories from fat | 1644.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 182.72g | 281% | |
|---|---|---|---|
| Cholesterol | 265.89mg | 89% | |
| Sodium | 2523.82mg | 105% | |
| Potassium | 936.72mg | 20% | |
| Total Carbs | 175.53g | 59% | |
| Sugars | 36.73g | 147% | |
| Dietary Fiber | 14.4g | 58% | |
| Protein | 72.86g | 146% | |
| Vitamin C | 37.2mg | 62% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.8mg | 27% | |
| Calcium | 117.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 312.65 Kcal (1309 kJ) | ||
| Calories from fat | 195.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.76g | 281% | |
|---|---|---|---|
| Cholesterol | 31.67mg | 89% | |
| Sodium | 300.58mg | 105% | |
| Potassium | 111.56mg | 20% | |
| Total Carbs | 20.91g | 59% | |
| Sugars | 4.37g | 147% | |
| Dietary Fiber | 1.71g | 58% | |
| Protein | 8.68g | 146% | |
| Vitamin C | 4.4mg | 62% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.6mg | 27% | |
| Calcium | 14mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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