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Pecan-Swiss Pennies

Pecan-Swiss Pennies

Southern Living MARCH 2006

  • Yield: Makes about 6 1/2 dozen
  • Prep time: 15 Minutes
  • Chill: 10 Hours
  • Bake: 12 Minutes

Ingredients

  • 3/4 cup butter, softened
  • 2 cups all-purpose flour
  • 1 (8-ounce) block Swiss cheese, grated
  • 1/2 cup pecans, finely chopped
  • 3 tablespoons honey-Dijon mustard
  • 3/4 teaspoon salt
  • Kosher salt (optional)

Preparation

Beat butter at medium speed with a heavy-duty stand mixer until fluffy. Add flour and next 4 ingredients, beating just until combined. Cover and chill 2 hours.

Shape dough into 2 (8-inch-long) logs; wrap each log in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices, and place on parchment paper-lined baking sheets. Sprinkle evenly with kosher salt, if desired.

Bake at 350° for 10 to 12 minutes or until lightly brown. Transfer to wire racks to cool completely.

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Pecan-Swiss Pennies Recipe

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