CHEDDAR CHEESE ROUNDS

Cheddar Cheese Rounds image

Provided by Chef PotPie

Categories Cheese

Time 25m

Yield 60 serving(s)

Number Of Ingredients 7

1/4 cup pecans
1 1/4 cups all-purpose flour
1 tablespoon cornstarch
2 cups shredded sharp cheddar cheese (see note)
8 tablespoons unsalted butter, cut into pieces and softened (1 stick)
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.).
Make Ahead: At the end of step 1, logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding with step 2.

Nutrition Facts : Calories 41.9, Fat 3.1, SaturatedFat 1.8, Cholesterol 8, Sodium 43, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 1.3