Savory Cheddar Cookies

Introduce

Chef :

Maggie Conlon Martin

Savory Cheddar Cookies

These cheesy little nuggets, popular in the U.S. south, are a great anytime snack, but they're especially delicious with your favorite bourbon cocktail. The frozen dough logs also make a nice hostess gift, along with the printed recipe and a bag of pecans. When completely cooled, store in airtight container (I use zip-top freezer bag). They're tastier the day after baking, and they'd ship well. Next time I'm going to try minced jalapeño in the dough and topped with bacon!

Ingredient

1 c.

Butter, softened

1 tsp.

Worcestershire sauce

2 c.

Flour

1/2 tsp.

Salt

1/2 tsp.

Cayenne pepper

1/2 tsp.

Garlic powder

1 lb.

Extra sharp cheddar cheese, freshly grated

pecan halves

Cooking instructions

* Step 1

You need to grate the cheese yourself. Packaged pre-grated cheese won't melt the way we need it to. Cream the butter and Worcestershire sauce until smooth.

* Step 2

Add the flour and seasonings. A stand mixer works best because it's a stiff dough. You might be able to adequately mix by hand, but I can't test to verify because I'm old and weak. Combine well, scraping sides of bowl, until there's no more flour visible.

* Step 3

Mix in the grated cheese, one-half at a time, until well combined, scraping sides of bowl as needed.

* Step 4

Divide the dough in half. Form each half into a log about 14" long on a piece of cling wrap. Wrap the cling wrap around the dough. See photos for scale. Refrigerate for at least 3 hours, or freeze to bake in the future.

* Step 5

When dough has chilled and you're ready to bake, preheat oven to 350°F. Use a sharp knife to cut into 1/2 inch slices. Place on parchment-lined baking sheet and criss-cross the tops with a fork (which I forgot to do). Top each cookie with a pecan half, gently pressing down. It won't go in the cold dough too far, but once baked it will stick.

* Step 6

Bake for 18-22 minutes, until the edges are toasty brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best eaten within 2 days.