Bacon and Cheddar Shortbreads With Rosemary

Submitted by ratherbeswimmin

"In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder"

 

• Ready In: 1hr 13mins
• Ingredients: 8
• Yields: 36 shortbreads

ingredients

• 236.59 ml pecans, toasted
• 4 slice bacon, cooked until crisp
• 236.59 ml unsalted butter, cut into tablespoons-sized pieces
• 453.59 g extra-sharp cheddar cheese, grated
• 473.18 ml all-purpose flour
• 14.79 ml fresh rosemary leaf (or 1 t. dried)
• 4.92 ml 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.

Reviews

[alligirl]

These were fabulous! I'm so sorry I reduced the recipe by half, as I took some to my DS's school, to share with his teacher and the school nurse. I hope they liked them as much as I do! :) They went together quick as a wink, and I put them in the fridge overnight. I only baked half of my 'log', and I got about 20, tho mine were slender, so to speak. Really looking forward to making the other half for a little get together this weekend! So glad I tried this and that you shared it, ratherbeswimmin'!