Blue Cheese Pecan Refrigerator Crackers

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“Make the dough a day ahead and slice and bake the day you need them. Chic with cocktails. This should come together as a ball of douch--if you have trouble, add an egg white to the mixture in the food processor. I have had it go both ways.”
20 crackers

Ingredients Nutrition


  1. Heat oven to 375°F Place pecans on a rimmed baking sheet; bake until fragrant, 3 to 5 minutes. Let cool. Transfer pecans to the bowl of a food processor; pulse until finely ground. Transfer ground pecans into a small bowl; set aside.
  2. Combine flour and pecans in the bowl of a food processor; pulse briefly to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough comes together and is well combined.
  3. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
  4. Heat oven to 325°F Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
  5. Crackers may be made a day ahead and kept in an airtight container at room temperature.

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