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Pecan-Rosemary-Cheddar Buttons

Photo: Iain Bagwell; Styling: Heather Chadduck

Yield Makes about 6 dozen
Pecan-Rosemary-Cheddar Buttons combine nutty pecans and earthy rosemary to create a robust riff on the average Cheddar cheese straw.

Ingredients

  • 2 1/2 cups (10 oz.) freshly shredded sharp Cheddar cheese
  • 1/2 cup butter, softened
  • 2 tablespoons half-and-half
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 2 cups chopped toasted pecans
  • 1 tablespoon finely chopped fresh rosemary

How to Make It

  1. Preheat oven to 350°.

  2. Beat cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, pecans, and rosemary, beating just until combined.

  3. Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll each disk to 1/8-inch thickness. Cut with a 2-inch round cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 18 minutes or until golden; cool on baking sheets on wire racks 30 minutes.