Prep: 20 min., Bake: 18 min. Treat this shortbread as a biscuit-like cracker that you can serve with a wide variety of items. For a little extra zip, coat the tops with cooking spray and then sprinkle with freshly cracked pepper before baking.
1/3 cup chopped pecans
2 cups all-purpose baking mix
1 tablespoon sugar
2 teaspoons chopped fresh rosemary
1/2 cup mayonnaise
1/4 cup milk
How to Make It
Place pecans in a single layer in a shallow pan.
Bake at 350° for 8 to 10 minutes or until toasted, stirring occasionally.
Combine pecans, baking mix, sugar, and rosemary in a medium bowl; stir in mayonnaise and milk with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 5 or 6 times. Pat or roll dough into a 1/4-inch-thick square; cut into 1 1/2-inch squares, and place on a lightly greased baking sheet.
Bake at 425° for 6 to 8 minutes or until golden brown.
Rosemary-Pecan Biscuits: Prepare recipe as directed, patting or rolling dough to 1/2-inch thickness. Cut with a 2-inch round cutter. Proceed as directed. Makes about 14 biscuits.
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