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Ingredients

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Directions

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  • 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.

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

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  • 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.

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  • 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.

Tips

Layer cooled crackers between waxed paper in an airtight container; cover. Freeze for up to 2 weeks.

Nutrition Facts

26 calories; 2 g total fat; 1 g saturated fat; 4 mg cholesterol; 20 mg sodium. 1 g carbohydrates; 0 g fiber; 1 g protein;

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