Monday, December 14, 2015

These are pure holiday joy!! My sis-in-law, Connie Friday, shared this recipe with me a few weeks ago when she was visiting from Texas. They are most delicious, cheesy wafer you will ever put in your mouth! These little jewels also make for a great gift during this season!


1-½ cups chopped pecans
1-½ cups chopped sweetened dried cranberries
2 cups butter, softened
1 (16-ounce) block of sharp cheddar cheese, freshly grated
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
4 cups all-purpose flour
Parchment paper

Preheat oven to 350.  Bake pecans in a single layer in a pan for 8 to 10 minutes until toasted, and stir halfway through.  Let them cool.  Add chopped cranberries to a small pot of boiling water.  Cover the pot and turn the burner off.  After 15 minutes, place the cranberries in a colander and let them drain well.  Take paper towels and blot them to remove all excess moisture.  This step is very important. 

Beat butter and next 3 ingredients at medium speed.  A stand-up mixer works best for this.  Gradually add flour, beating just until combined.  Stir in cranberries and pecans.  Shape dough into 4 (12-inch logs) and wrap each in plastic wrap.  Chill 8 hours or up to 3 days.  Preheat the oven to 350.  With a very sharp knife, cut each log into ¼-inch slices.  Place on the parchment paper-lined baking sheets.  Bake for 18 minutes.  Remove from the oven and let them cool completely about 20 minutes.  This recipe makes about 18 dozen.

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