Alright, let’s dive into a story about making these amazing Cheddar Cheese Pecan Savory Shortbread Cookies! 🍪 Imagine you’re craving something a little fancy, but not too sweet, with a rich, savory kick. These buttery, cheesy, nutty bites are just what you need. Whether for a cozy night in or a special gathering, these cookies have got all the deliciously snackable vibes.
Setting the Scene
Picture this: you’ve got some extra sharp cheddar in the fridge, some butter just calling your name, and a stash of pecans. These aren’t just any cookies—they’re savory shortbreads, which are basically like the lovechild of a cheddar cracker and a buttery biscuit. Ready to whip up some? Let’s go!
The Ingredients
First up, the butter. The star of most baked goods, butter in this recipe gives the cookies that melt-in-your-mouth goodness. Use ½ cup, softened at room temperature so it mixes right in. 🧈
Now, extra sharp cheddar cheese—2⅔ cups to be exact. You want the cheddar to be bold and finely grated, so it blends well with the butter and brings that sharp, cheesy flavor front and center. 🧀
We’re going in with 1 cup of all-purpose flour to hold everything together. Nothing fancy needed here; plain flour works like a charm in these little savory treats. 🌾
Finally, the pecans. Toast them to bring out that nutty aroma, then chop them up finely. You’ll need 1 cup. Toasting the pecans isn’t just a flavor thing—it’s an experience! Once you smell them toasting, you’ll know it’s worth it. 🌰
Mixing It All Together
Alright, let’s get mixing! Start with a stand mixer or electric hand mixer and beat the softened butter and cheddar cheese together. At first, you might wonder if it’ll come together, but after a bit of mixing, it becomes smooth and creamy, and that’s when you know it’s right. 🎛️
Next, fold in the flour gently. This isn’t the time for over-mixing! Just fold until you can’t see the flour anymore. Then, add in the toasted pecans. Now, your dough is rich, fragrant, and ready to be transformed into cookies.
Press the dough into a disc, wrap it up snugly in some plastic wrap, and pop it in the fridge. It needs at least an hour to chill—this helps the cookies hold their shape when baking and makes the dough easier to handle. ❄️
Getting Ready to Bake
Once your dough is nice and firm, preheat the oven to 350°F (180°C). Grab two baking sheets and line them with parchment paper to prevent sticking. 🔥
Roll out the dough on a lightly floured surface until it’s about ¼ inch (6 mm) thick. Grab a 2-inch (5 cm) round cookie cutter and start cutting out circles. Place them on the baking sheets, spaced about an inch apart. Any extra dough? Roll it out again and keep cutting!
Now, take a toothpick and poke each cracker a few times to help them bake evenly and give them that charming homemade look. 🍪
Into the Oven
Pop the trays in the oven and bake for about 15-20 minutes. Keep an eye on them; you’re looking for a lovely golden color and a crispy texture. As they bake, the smell of cheese, butter, and toasted pecans will fill your kitchen.
When they’re done, let them cool on a wire rack. This part’s important because as they cool, they firm up and get that perfect crumbly texture. 🍞
Serving and Storing
Once cooled, they’re ready to serve! These cookies pair amazingly well with a glass of wine or even a cold beer. If you have leftovers (that’s a big “if”), store them in an airtight container at room temperature, and they’ll stay delicious for up to three days. 🥂
And there you have it! Cheddar Cheese Pecan Savory Shortbread Cookies that are as fancy as they are easy. Perfect for a get-together or a snack with a twist, these little savory treats are bound to impress!
The recipe:
Cheddar Cheese Pecan Savory Shortbread Cookies 
Ingredients:
– ½ cup (4 oz/115 g) butter, softened 
– 2 ⅔ cups (8 oz/225 g) extra sharp cheddar cheese, finely grated
– 1 cup (5 oz/142 g) all-purpose flour 
– 1 cup (5 oz/142 g) pecans, toasted and finely diced
Instructions:
1. In a stand mixer or medium bowl with an electric hand mixer, beat the softened butter and cheddar cheese on medium speed until smooth. 
2. Gently fold in the flour until just combined, then mix in the diced pecans. Flatten the dough into a disc, wrap it well, and refrigerate until firm, at least 1 hour. 
3. When ready to bake, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Set aside. 
4. Roll out the chilled dough on a floured surface to about ¼-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut as many circles as possible. Arrange the circles about 1 inch (2.5 cm) apart on the prepared sheets, and reroll any leftover dough to make more. 
5. Prick each cracker all over with a toothpick, then bake for 15-20 minutes, until golden and fully baked. 
6. Let cool completely on a wire rack before serving. Store any leftovers in an airtight container at room temperature for up to 3 days. 
