Bacon And Cheddar Shortbreads With Rosemary

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In 'the big book of appetizers' by meredith deeds and carla snyder

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Steps

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Add the pecans to the bowl of a food processor.

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Process until finely chopped but not pasty.

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Add the bacon , butter , cheddar , flour , rosemary , and cayenne to the nuts and process until the mixture forms a dough.

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Remove the cracker dough from the bowl and divide it in half.

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Roll each half into a log about 3 inches in diameter.

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Wrap in parchment paper and refrigerate for 8 hours.

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Preheat the oven to 350.

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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.

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Bake until pale golden and crisp , 10-13 minutes.

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Cool on the baking sheet for a few minutes and then remove with a spatula to a rack.

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Sprinkle lightly with kosher salt.

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Serve warm or at room temperature.

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Ingredients

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pecans, bacon, unsalted butter, extra-sharp cheddar cheese, all-purpose flour, fresh rosemary leaf, cayenne pepper, kosher salt