Cheese Buds Crunchy, savory goodness
Ingredients
- 1 cup cake flour or all-purpose flour
- 1 cup grated extra-sharp white cheddar cheese
- ½ cup unsalted butter, cold and cut into chunks
- 1 teaspoon coarse sea salt
- ¹⁄₈ teaspoon cayenne pepper
- 40 pecan halves
- 1 egg white, whisked with 1 teaspoon cold water
- Smoked paprika
Directions
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Preheat oven to 350 degrees.
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Add flour, cheese, butter chunks, salt and cayenne pepper to food processor. Process until ingredients form into ball, about 1 minute.
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Remove dough from food processor, wrap with plastic wrap and press into flat round. Place in refrigerator 1 hour.
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Dust counter with flour and roll out dough to ¼-inch thick. Using a 1-inch round cookie cutter, cut out rounds and place on parchment paper-lined baking sheets.
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Place one pecan on top of each round. Using pastry brush, lightly paint each cracker with egg wash. Sprinkle with smoked paprika.
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Bake 12–15 minutes, or until buds just start to brown around bottom edges.
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Remove from oven to cooling rack. Store in airtight container up to 1 week or freeze 1 month.
