SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cheese-Pecan Crackers

Makes: 60 servings Yield: about 60 crackers
Prep 20 mins Stand 30 mins Chill 4 hrs Bake 350°F 10 mins
Cheese-Pecan Crackers
  • 1  cup  shredded cheddar cheese (4 ounces)
  • 1/4  cup  butter
  • 1/4  teaspoon  dried thyme, crushed
  • 1/8  teaspoon  cayenne pepper
  • 3/4  cup  all-purpose flour
  • 1/2  cup  finely chopped pecans

1. Line 2 baking sheets with parchment paper or foil; set aside. In a medium bowl, combine the cheddar cheese and butter. Let stand at room temperature for 30 minutes.

2. Beat the cheese and butter with an electric mixer on medium speed until well mixed. Add thyme and cayenne pepper; beat until combined.

3. Using a wooden spoon, stir in flour and finely chopped pecans until combined. Form into a ball, using your hands to knead gently if necessary. Shape into an 8-inch-long log. Wrap with plastic wrap. Chill about 4 hours or until firm.

4. Preheat oven to 350 degrees F. Using a sharp knife, cut log into 1/8-inch-thick slices. Place on prepared baking sheets. Bake about 10 minutes or until lightly browned. Transfer crackers to a wire rack; cool. Makes about 60 crackers.

From the Test Kitchen
  • Layer cooled crackers between waxed paper in an airtight container; cover. Freeze for up to 2 weeks.
Nutrition Facts (Cheese-Pecan Crackers)
  • Servings Per Recipe 60,
  • cal. (kcal) 26,
  • Fat, total (g) 2,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 1,
  • pro. (g) 1,
  • sodium (mg) 20,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe