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Southern Cheese Crackers
YIELD: make 40-60 crackers
2 cups freshly shredded sharp cheddar cheese
8 tablespoons salted butter, softened
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/2 cup finely chopped pecans
1 1/2 cups all-purpose flour
Beat the cheese and butter together until fluffy, about 3 minutes. Mix in the salt, cayenne, black pepper, garlic powder, and pecans. Add the flour 1/2 cup at a time, stirring after each addition until the ingredients are well combined and a dough forms.
[Note: Robyn says you can stir in 1-2 tablespoons ice water to the dough if your cheese is on the dry side or pre-shredded.]
Shape the dough into two 1-inch diameter logs. Wrap in parchment or plastic wrap. Twist the ends and refrigerate 30 minutes.
Preheat oven to 375. Line baking sheets with parchment paper.
Cut the log into 1/8th-inch thick slices and place 1/4" apart on the prepared sheet.
Bake until light golden brown, about 15 minutes. Transfer to a cooling rack to cool completely. The crackers will keep in an airtight container for up to 1 week.
{recipe with permission from Add a Pinch}
