Cheddar Pecan Savory Shortbread Cookies Recipe

These Cheddar Pecan Savory Shortbread Cookies are buttery, cheesy, and have the perfect balance of crunch from toasted pecans. They make a delicious appetizer or snack, especially when paired with a glass of wine or served on a charcuterie board. With their rich flavor, they’re perfect for holiday gatherings or as an elegant, savory treat.

Why You’ll Love This Recipe

• Savory and Buttery: The combination of cheddar and pecans creates a rich, savory flavor.
• Easy to Make Ahead: The dough can be prepared in advance, making it easy to bake fresh.
• Elegant Appetizer: These shortbread cookies are a great addition to holiday gatherings or snack trays.
• Perfect Texture: With a crumbly, melt-in-your-mouth texture, they’re a delicious alternative to sweet cookies.

Ingredients

• ½ cup (4 oz / 115 g) butter, softened
• 2⅔ cups (8 oz / 225 g) extra-sharp cheddar cheese, finely grated
• 1 cup (5 oz / 142 g) all-purpose flour
• 1 cup (5 oz / 142 g) pecans, toasted and finely diced

Step-by-Step Instructions

Step 1: Prepare the Dough

1. In a stand mixer or a medium bowl with an electric hand mixer, beat the softened butter and grated cheddar cheese on medium speed until smooth and well combined.

Step 2: Add Flour and Pecans

1. Gently fold in the flour until just incorporated, taking care not to overmix.
2. Stir in the finely diced toasted pecans, distributing them evenly throughout the dough.

Step 3: Chill the Dough

1. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate until firm, about 1 hour.

Step 4: Preheat and Prep Baking Sheets

1. Preheat the oven to 350°F (180°C).
2. Line two baking sheets with parchment paper and set aside.

Step 5: Roll and Cut the Dough

1. On a lightly floured surface, roll out the chilled dough to about ¼-inch (6 mm) thickness.
2. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets.
3. Reroll any leftover dough as needed to make additional cookies.

Step 6: Bake

1. Prick each cookie lightly with a toothpick to prevent puffing.
2. Bake in the preheated oven for 15-20 minutes, or until the edges are golden and the cookies are fully baked.

Step 7: Cool and Serve

1. Transfer the baked cookies to a wire rack to cool completely.
2. Serve the cookies at room temperature, and store any leftovers in an airtight container at room temperature for up to 3 days.

Kitchen Equipment Needed

• Stand mixer or electric hand mixer
• Mixing bowls
• Measuring cups and spoons
• Baking sheets lined with parchment paper
• Rolling pin
• 2-inch (5 cm) round cookie cutter
• Toothpick

Serving and Storage Tips

Serving Suggestions: These savory shortbread cookies are perfect for holiday appetizers, served with wine, cheese, or charcuterie boards. They’re also delicious on their own as a snack.
Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
Freezing: Freeze the unbaked dough disc for up to 2 months, or freeze baked cookies in an airtight container. Thaw at room temperature before serving.

Recipe Variations

• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the dough for a bit of heat.
• Herbed Shortbread: Mix in 1 teaspoon of fresh thyme or rosemary for a herbaceous twist.
• Nut-Free Version: Omit pecans and add finely chopped black olives or sun-dried tomatoes for extra flavor.
• Add Parmesan: Substitute ¼ cup of the cheddar with grated Parmesan for a different cheesy flavor.

Helpful Notes

• Chill the Dough: Chilling helps the dough firm up, making it easier to roll out and cut.
• Avoid Overmixing: Overmixing can make the dough tough. Gently fold in the ingredients to maintain a tender, crumbly texture.
• Toast Pecans: Toasting the pecans enhances their flavor and adds an extra layer of depth.

Tips from Well-Known Chefs

Ina Garten’s Savory Tip: Use high-quality cheddar for the best flavor in savory baked goods. Aged or extra-sharp cheddar brings out a rich, tangy taste.
Martha Stewart’s Baking Tip: Use a light touch when working with shortbread dough to avoid overworking and toughening the cookies.

Frequently Asked Questions

Can I use a different type of cheese?
Yes, you can try sharp Swiss, Gouda, or even Parmesan. The flavor will vary slightly, but the texture will remain similar.

Do I need to use toasted pecans?
Toasting the pecans enhances their flavor, but you can skip this step if pressed for time.

Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Let it sit at room temperature for a few minutes before rolling.

Why are my cookies too crumbly?
If the dough was overmixed, it may cause the cookies to be crumbly. Mix just until combined and avoid overhandling the dough.

How can I make the cookies crispier?
Bake the cookies for an additional 2-3 minutes, watching closely to prevent burning. A longer bake time will yield a crispier texture.

These Cheddar Pecan Savory Shortbread Cookies are a delicious, buttery, and cheesy treat that’s perfect for any occasion. With their savory twist and tender texture, they’re sure to be a hit at your next gathering! Enjoy!

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