Pecan Cheese Crisps
This is the perfect cheese crisp. The cayenne adds a spicy kick that makes them irresistible. The cracker like crisp is a perfect accompaniment for soups. The dough also makes a delicious crust for quiche or savory pies. And the crisp is energy packed and an easy to eat snack on the trail.
This recipe make 3 to 4 dozen crips. This is a recipe from Julia Moskin of the New York Times in Cook Fight, a wonderful cookbook by Kim Severson and Julia Moskin.
8 tablespoons (1 stick) unsalted butter, softened at room temperature
8 ounces orange sharp cheddar cheese, coarsely grated (1 cup) or 4 ounces (1/2 cup) white cheddar cheese
1 large egg yolk
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
2/3 cup all-purpose flour
2/3 cup pecans, finely chopped
Preheat the oven to 350 degrees. Position the racks in the middle of the oven. Prepare two baking sheets by lining with reusable silicone baking liner or parchment paper, or by lightly buttering the sheets.
Beat together the butter and cheese until smooth using the paddle attachment of a stand mixer or a wooden spoon. Add in the remaining ingredients and beat until combined.
Scoop one teaspoon of the dough into your hand at a time and roll into balls. Place the balls 3 inches apart on your prepared baking sheets. Bake for 15 to 18 minutes, until golden. Remove from the oven and transfer to the counter or a cooling rack.
You can also freeze the dough by rolling it into 1 1/2 inch diameter logs, then wrapping in waxed paper or placing in a storage container. To bake, remove a log from the freezer and cut the log into 1/4-inch slices. Place them on a prepared tray 3 inches apart and bake as directed above.
I double the dough and freeze one batch so I can quickly make these great snacks for the trail or to use as crust for a savory torte. To use as a crust, place the dough in the bottom of a springform pan or a non stick cake or pie dish. Partially bake the crust at 450 F for 12 minutes and add the filling of your favorite savory torte or quiche and bake as directed. Try it as the crust for an onion torte from the New York Times.