Bacon And Cheddar Shortbreads With Rosemary

Total Time: 1 hr 13 mins Preparation Time: 1 hr Cook Time: 13 mins

Ingredients

• 1 cup pecans, toasted
• 4 slices bacon, cooked until crisp
• 1 cup unsalted butter, cut into tablespoons-sized pieces
• 1 lb extra-sharp cheddar cheese, grated
• 2 cups all-purpose flour
• 1 tablespoon fresh rosemary leaf (or 1 t. dried)
• 1 teaspoon cayenne pepper
• kosher salt, for sprinkling

Recipe

• 1 add the pecans to the bowl of a food processor; process until finely chopped but not pasty.
• 2 add the bacon, butter, cheddar, flour, rosemary, and cayenne to the nuts and process until the mixture forms a dough.
• 3 remove the cracker dough from the bowl and divide it in half.
• 4 roll each half into a log about 3 inches in diameter.
• 5 wrap in parchment paper and refrigerate for 8 hours.
• 6 preheat the oven to 350°.
• 7 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 bake until pale golden and crisp, 10-13 minutes.
• 9 cool on the baking sheet for a few minutes and then remove with a spatula to a rack.
• 10 sprinkle lightly with kosher salt.
• 11 serve warm or at room temperature.