Cheddar Pecan Shortbread recipe reveals cookie's savory side -

Cheddar Pecan Shortbread recipe reveals cookie's savory side

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Photo Courtesy of Pastries Like a Pro Photo Courtesy of Pastries Like a Pro

Helen S. Fletcher says her Zippy Cheddar Pecan Shortbreads are so good, it is nearly impossible to eat just one. To accommodate the cravings, her recipe yields about 200 shortbreads. 

For more information on Fletcher's recipes or Pastries Like a Pro, you can visit her website. 

What you will need
1 cup pecan pieces (114 grams or 4 ounces)

8 ounces extra sharp cheddar cheese or Extremely Sharp if available (225 grams)

1/2 pound butter, cold for the processor method, room temp for the mixer method

2 1/2 cups all purpose flour (340 grams or 12 ounces)

1 teaspoon salt

1/2 to 1 teaspoon cayenne pepper

Preheat the oven to 350°F.  Spread the pecans in a single layer on a baking sheet and toast for 5 to 7 minutes until fragrant and lightly colored.

Processor Method
Cut the cheddar cheese into 1/2 to 3/4 inch pieces and set aside.  Cut the butter into the same size pieces and keep cold.

Place the flour, salt and cayenne in the processor.  Pulse several times to mix.

Add the cheddar cheese chunks and process until the cheese cannot be seen.  You will have orange looking flour.

Add the cold butter and process until the ingredients make a ball.  This may take a minute or two.  Do not add water or any liquid.  If necessary, redistribute the dough in the processor to help it along.  Towards the very end of the processing, add the pecans.

Mixer Method
The butter should be room temperature and the cheese should be grated.

Place the butter and cheese in the bowl of a mixer fitted with the paddle attachment. Cream until completely mixed.  Add the salt and cayenne pepper, beating to incorporate. Add the flour in 3 parts, mixing each time until completely incorporated.  Lastly add the pecans.  

Divide the dough into 4 pieces (225 grams each or 8 ounces).  Roll each into a log 13 to 14 inches long.  Wrap in plastic wrap or foil and refrigerate until firm.  The rolls may be frozen at this point for several months.  Thaw in the refrigerator to cut.

Preheat the oven to 350°F.  Line baking sheets with parchment paper.  Cut into slices about 1/4 inch thick.  Bake for 13 to 15 minutes until just colored.

Cool completely.  Store in an airtight tin.

Makes approximately 200.

©Copyright Helen S. Fletcher 2016.  All Rights Reserved.

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