Cheese Buds
Recipe courtesy of Sheila Johnson of “Eat 2 Gather” on behalf of Milk Means More
Ingredients
- 1 cup cake flour or all-purpose flour
- 1 cup grated extra-sharp white cheddar cheese
- 1/2 cup unsalted butter cold and cut into chunks
- 1 teaspoon coarse sea salt
- 1/8 teaspoon cayenne pepper
- 40 pecan halves
- 1 egg white whisked with 1 teaspoon cold water
- smoked paprika
Instructions
- Heat oven to 350° F. Line baking sheet with parchment paper.
- Add flour, cheese, butter chunks, salt and cayenne pepper to food processor. Process until ingredients form into ball, about 1 minute.
- Remove dough from food processor, wrap with plastic wrap and press into flat round. Place in refrigerator 1 hour.
- Dust counter with flour and roll out dough to 1/4-inch thick. Using 1-inch round cookie cutter, cut out rounds and place on parchment paper-lined baking sheets.
- Place one pecan on top of each round. Using pastry brush, lightly paint each cracker with egg wash. Sprinkle with smoked paprika.
- Bake 12-15 minutes, or until buds just start to brown around bottom edges.
- Remove from oven to cooling rack. Store in airtight container up to 1 week or freeze 1 month.
Notes
Cheese buds can be made plain without pecans, or pecans can be chopped and sprinkled on after egg wash and smoked paprika.