Pecan Cheesies

  • Yield: 2 dozens
  • Prep: 15 minutes
  • Cook: 8 to 10 minutes

Serve at room temperature, or warm for a few minutes before serving.


1cup all-purpose flour
1/2teaspoon cayenne pepper
1/2teaspoon dry mustard
1/2cup butter
1/2pound finely shredded aged Cheddar cheese
1/2cup pecans, chopped
Kosher salt (optional)


  1. Sift dry ingredients together.
  2. In a large bowl or food processes with a dough hook, cream butter until soft. Gradually blend in cheese and pecans.
  3. Gradually add seasoned flour, working gin well after each addition.
  4. Divide dough in half. Form into logs about 1 1/2 inches in diameter. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
  5. Preheat the oven to 400F. Slice dough 1/4 inch think and place slightly apart on an ungreased  cookie sheet. Bake 8 to 10 minutes. Remove from pan at once and cool on wire rack. Sprinkle with kosher salt if desired. Store in an airtight container in refrigerator up to a week, or freeze up to a month.

Recipe by Charmin Christie