Bacon And Cheddar Shortbreads With Rosemary - cooking recipe

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

Preparation

Add the pecans to the bowl of a food processor; process until finely chopped but not pasty.
Add the bacon, butter, cheddar, flour, rosemary, and cayenne to the nuts and process until the mixture forms a dough.
Remove the cracker dough from the bowl and divide it in half.
Roll each half into a log about 3 inches in diameter.
Wrap in parchment paper and refrigerate for 8 hours.
Preheat the oven to 350\u00b0.
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.
Bake until pale golden and crisp, 10-13 minutes.
Cool on the baking sheet for a few minutes and then remove with a spatula to a rack.
Sprinkle lightly with kosher salt.
Serve warm or at room temperature.