Savory Double Cheese Pecan Shortbreads

savory double cheese pecan shortbread cookies

Here’s a quick recipe that comes in handy if you need to bring something to a cocktail party, or you can keep the dough in fridge or freezer and bake them in the oven at the last minute, when company arrives. They are rich and tasty, and go well with a glass of wine or a cold beer. It’s a really good recipe to keep in your ‘appetizer’ repetoire. As usual, they are easy and taste great!

Savory Double Cheese Pecan Shortbread Cookies

from Pastry Queen Parties

makes about eighty 2 inch cookies

1/2 cup unsalted butter, room temperature

2 cups grated sharp cheddar cheese

1 cup grated Asiago cheese

1 cup all purpose flour

1/4 tsp salt

1/4 tsp cayenne pepper

1/2 cup coarsely chopped toasted pecans

Directions:

Using an electric mixer, beat the butter and cheeses on medium speed until combined, about 1 minute. Add the flour, salt and cayenne pepper and beat on low speed until combined. Stir in the pecans. Divide dough in half. Shape each half into a roll about 2 inches in diameter (or make it square like I did for square cookies) and 8-10 inches long. Wrap in plastic wrap and chill for at least 4 hours or overnight. (Dough can be made up to 2 weeks in advance, wrap and refrigerate until ready to use. Or wrap and freeze for 3 weeks).

Preheat oven to 350F. Line baking sheets with parchment or silpats. Unwrap dough and slice into 1/8 inch slices. Place on baking sheet and bake until the cookies are lightly browned around the edges and crisp, about 10 minutes. *Important* Keep remaining dough cold while cookies are baking. Let baking sheets cool in between batches or cookies tend to spread out and lose their shape. Enjoy with a glass of wine or a cold glass of beer.