Pecan-Cheddar Pennies

By MarieR

Ingredients

• 1/2 cup (1 stick) unsalted butter, cut into pats, plus 3 tablespoons, at room temperature
• 5 ounces sharp cheddar cheese, coarsely grated
• 1 teaspoon salt
• 1 teaspoon sweet Hungarian paprika
• 1/2 teaspoon freshly grated nutmeg
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/2 cup finely ground pecans
• 1-1/2 cups all-purpose flour

Details

Servings 5
Adapted from keyingredient.com

Preparation

Step 1

1. Cream butter cheese, salt, paprika, nutmeg and cayenne in food processor by alternately pulsing and churning until smooth. Pulse in pecans, then flour, but only until dough comes together (no longer, or cheese pennies will be tough).

2. Divide dough in half and shape into two logs, about 7-1/2 inches long and 1-1/2 inches in diameter. Wrap each snugly in foil and refrigerate overnight or, if you prefer, freeze. (Dough logs will keep, frozen, for about 4 months.

3. When ready to proceed, preheat oven to 350 degrees. With sharpest knife, slice dough into rounds about 1/4-inch-thick and space 1-1/2 inch apart on ungreased baking sheets.

4. Slide onto middle oven shelf and bake until pennies feel firm, 7-10 minutes. They should not nrown.

5. Transfer at once to wire racks. Cool to room temperature and serve. Or layer in airtight containers between sheets of foil or wax peper, store on a cool, dry shelf and serve within 2 weeks