Bacon And Cheddar Shortbreads With Rosemary Recipe

Ingredients for Bacon And Cheddar Shortbreads With Rosemary

• 1/2 cup pecan halves
• 4 ounces cooked bacon, crumbled
• Unsalted Butter
• Extra Sharp Cheddar Cheese
• All Purpose Flour
• Fresh Rosemary Leaf
• Cayenne Pepper
• Kosher salt, to taste

How to Make Bacon And Cheddar Shortbreads With Rosemary

1. Preheat oven to 350°F (175°C).
2. Add 1/2 cup pecan halves to the bowl of a food processor and pulse until finely chopped, but not pasty.
3. Add 4 ounces cooked bacon, crumbled; 1/2 cup (1 stick) unsalted butter, softened; 1 cup shredded sharp cheddar cheese; 2 cups all-purpose flour; 1 tablespoon fresh rosemary, finely chopped; and 1/4 teaspoon cayenne pepper to the food processor. Process until a dough forms.
4. Turn the dough out onto a lightly floured surface and divide it in half.
5. Shape each half into a log about 3 inches in diameter.
6. Wrap each log in parchment paper and refrigerate for at least 8 hours, or preferably overnight.
7. Line baking sheets with parchment paper.
8. Using a sharp knife, cut each chilled log crosswise into 1/4-inch thick slices.
9. Arrange the slices on the prepared baking sheets, leaving a little space between each cracker.
10. Bake for 10-13 minutes, or until pale golden and crisp.
11. Let the crackers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
12. Sprinkle lightly with kosher salt before serving.
13. Serve warm or at room temperature. Enjoy!