Ingredients
-
1
-
4
-
1
-
1
-
2
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Bacon and Cheddar Shortbreads With Rosemary, In ‘The Big Book of Appetizers’ by Meredith Deeds and Carla Snyder, These were fabulous! I’m so sorry I reduced the recipe by half, as I took some to my DS’s school, to share with his teacher and the school nurse I hope they liked them as much as I do! 🙂 They went together quick as a wink, and I put them in the fridge overnight I only baked half of my ‘log’, and I got about 20, tho mine were slender, so to speak Really looking forward to making the other half for a little get together this weekend! So glad I tried this and that you shared it, ratherbeswimmin’!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Add the Pecans to the Bowl of a Food Processor; Process Until Finely Chopped but not Pasty. |
|
2
Done
|
Add the Bacon, Butter, Cheddar, Flour, Rosemary, and Cayenne to the Nuts and Process Until the Mixture Forms a Dough. |
|
3
Done
|
Remove the Cracker Dough from the Bowl and Divide It in Half. |
|
4
Done
|
Roll Each Half Into a Log About 3 Inches in Diameter. |
|
5
Done
|
Wrap in Parchment Paper and Refrigerate For 8 Hours. |
|
6
Done
|
Preheat the Oven to 350. |
|
7
Done
|
Working With One Log at a Time, Cut the Dough With a Sharp Knife Crosswise Into 1/4-Inch Thick Slices and Arrange on a Parchment-Lined Baking Sheet. |
|
8
Done
|
Bake Until Pale Golden and Crisp, 10-13 Minutes. |
|
9
Done
|
Cool on the Baking Sheet For a Few Minutes and Then Remove With a Spatula to a Rack. |
|
10
Done
|
Sprinkle Lightly With Kosher Salt. |
|
11
Done
|
Serve Warm or at Room Temperature. |
