Bacon and Cheddar Shortbreads With Rosemary

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“In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder”
1hr 13mins
36 shortbreads

Ingredients Nutrition


  1. Add the pecans to the bowl of a food processor; process until finely chopped but not pasty.
  2. Add the bacon, butter, cheddar, flour, rosemary, and cayenne to the nuts and process until the mixture forms a dough.
  3. Remove the cracker dough from the bowl and divide it in half.
  4. Roll each half into a log about 3 inches in diameter.
  5. Wrap in parchment paper and refrigerate for 8 hours.
  6. Preheat the oven to 350°.
  7. 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.
  8. Bake until pale golden and crisp, 10-13 minutes.
  9. Cool on the baking sheet for a few minutes and then remove with a spatula to a rack.
  10. Sprinkle lightly with kosher salt.
  11. Serve warm or at room temperature.

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