Pecan Cheese Crisps

Savory, sharp, and addictive. These cheese crisps are a slice-and-bake appetizer made from a cheddar shortbread-style dough loaded with chopped pecans, dry mustard, and a kick of cayenne pepper.

The dough comes together like a cookie dough. Cream the margarine, blend in the shredded cheese and pecans, then work in the flour mixture. Roll into logs, wrap in foil, and chill until firm. When you’re ready to bake, slice thin and bake for just 6 minutes at high heat.

Use sharp or extra-sharp cheddar. The cheese flavor has to stand up against the mustard and cayenne, and mild cheddar will taste flat.

Pro Tips

• Slice the logs as thin as you can manage. Thick slices won’t crisp up and will taste doughy instead of crackery.
• Chill the dough until it’s rock solid. Warm dough squishes when you try to slice it and the rounds lose their shape.
• Keep the dough logs in the freezer for up to a month. Slice and bake straight from frozen whenever you need a quick appetizer.
• Cool immediately on wire racks. Left on the hot pan, the bottoms keep cooking and burn.

Variations

• Swap pecans for walnuts or finely chopped rosemary for an herb-cheese version.
• Roll the edges of the log in everything bagel seasoning before chilling for a fun twist.
• Add ¼ cup of crumbled blue cheese to the dough for a sharper, funkier cracker.