BACON AND CHEDDAR SHORTBREADS WITH ROSEMARY
Make and share this Bacon and Cheddar Shortbreads With Rosemary recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h13m
Yield 36 shortbreads
Number Of Ingredients 8
Steps:
- 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°.
- 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.
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