Pecan Cheesies – Going, Going, Gone
You’ll notice there’s no photo with today’s recipe. Partly my fault. Partly Andrew’s.
I’ve been saving this post for a cold, snowy, winter evening, thinking you’d enjoy a nice savory nibble with a glass of wine or sherry by the fire with friends. Sounds tempting?
Well, you’ll just have to do it without knowing what the final product looks like. I made a double batch of these cheddary morsels for Christmas and foolishly didn’t take a photo at the time. No problem. I’ll snap a few when I blog. After all, I made six dozen of the decadent little puppies and only half got consumed by guests – on a snowy evening with the fire.
The other half? By Andrew. Unbeknownst to me. Sometime over the course of the holidays. In his office. All alone. Hence no photo.
While I welcome any occasion where I can use the word “unbeknownst”, this was enough to make we pull out my Facebook Shakespearean Insult Generator. I just might have to call Andrew a fobbing, full-gorged pignut. I’m not entirely sure what it means, but it gets the point across.
Pecan Cheesies
Printable recipe
Makes 2 – 3 dozen
Ingredients
- 1 cup all-purpose flour
- generous pinch cayenne pepper
- 1/2 tsp dry mustard
- 1/2 cup butter
- 1/2 pound finely shredded old cheddar cheese
- 1/2 cup pecans, chopped
Instructions
- Sift dry ingredients together.
- Cream butter until soft. Gradually blend in cheese and pecans.
- Add flour in portions, working in well after each portion. You might have to blend with your hand to form a doughy ball.
- Form into logs about 2” in diameter. Wrap in waxed paper. Chill until firm.
- Cut into 1/4″ slices and arrange slightly apart on a grease cookie sheet. Bake in preheated 400F oven for 8 to 10 minutes. Remove from pan at once and cool on wire rack.
- Store in covered tin with a lock. Give the combination only to those you can trust. Note: These cookies freeze well only if you can keep family members at bay.