Cheddar-Pecan Crisps

“Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later.” —Heather Necessary, Shamokin Dan, Pennsylvania

Cheddar Pecan Crisps recipeTaste of Home
Servings Prep Time Cook Time
24 dozen 25minutes 15minutes/batch
Servings Prep Time
24 dozen 25minutes
Cook Time
    Portions: dozen
    Portions: dozen
      1. In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans.
      2. Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm.
      3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers.
      Recipe Notes

      Freeze option

      Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

      Editor's Note

      To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

      Nutrition Facts

      1 cracker: 27 calories, 2g fat (1g saturated fat), 5mg cholesterol, 19mg sodium, 2g carbohydrate (0 sugars, 0 fibre), 1g protein.