This big ole batch of buttery Cheddar crackers with Pimiento Cheese to serve with them will make plenty to package up as party favors.
Pecan-Cheese Crackers with Pimiento Cheese
Makes 96
Ingredients
- 1½ cups all-purpose flour
- 1 cup finely chopped pecans
- 3 cups shredded sharp Cheddar cheese
- ¾ cup cold unsalted butter, cubed
- 2 teaspoons Creole seasoning
- ½ teaspoon paprika
- ¼ cup whole milk
- 1 teaspoon Worcestershire sauce
- 96 pecan halves
Pimiento Cheese
- ½ cup mayonnaise
- ½ cup cream cheese, softened
- 2 teaspoons Creole seasoning
- 2 teaspoons hot sauce
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded smoked Gouda cheese
- 2 (4-ounce) jars diced pimientos, drained
- ½ cup sliced green onion
- ½ cup toasted chopped pecans
Instructions
- In the work bowl of a food processor, pulse flour and pecans until mixture resembles fine crumbs. Add cheese, cold butter, Creole seasoning, and paprika; pulse until combined.
- In a small bowl, stir together milk and Worcestershire. With food processor running, add milk mixture to flour mixture until a dough forms.
- On a lightly floured surface, roll dough into a 28-inch log (1½ inches wide). Cut log into 2 (14-inch) logs. Wrap each tightly in plastic wrap, and refrigerate until firm, about 1 hour, or up to 3 days.
- Preheat oven to 350°. Line 4 rimmed baking sheets with parchment paper.
- Using a sharp knife, trim 1 inch off each end of 1 dough log. (Keep remaining dough refrigerated until ready to cut.) Cut log into ¼-inch-thick slices, and place 1 inch apart on prepared pans. Place a pecan half on each cracker, gently pressing to adhere. Repeat with remaining dough and remaining pecan halves.
- Bake, two pans at a time, until golden and crisp, 32 to 34 minutes, rotating pans halfway through baking. Let cool completely on pans. Place in gift boxes or bags, and seal. Store for up to 1 week.
Pimiento Cheese
- In a large bowl, stir together mayonnaise, cream cheese, Creole seasoning, and hot sauce until smooth. Fold in cheeses, pimientos, green onion, and pecans until well combined. Divide among 8 (4-ounce) jars, and seal with lids. Refrigerate for up to 2 weeks.
