Asiago-Pecan Shortbread – a delicious recipe with cheese, butter, ground red pepper, flour, pecans, paper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer (using the paddle attachment) until blended. Gradually add flour, beating at low speed just until blended. Add pecans, beating at low speed just until blended. Shape dough into 4 (6-inch-long) logs. Wrap each log in plastic wrap; chill 8 hours.
2
Preheat oven to 350u00b0. Cut logs into 1/3-inch-thick rounds, and place on parchment paper-lined baking sheets.
3
Bake at 350u00b0 for 10 to 12 minutes or until lightly browned. Remove from oven, and sprinkle tops of hot shortbread lightly with kosher salt. Transfer to wire racks, and let cool completely (about 30 minutes).
4
Champagne or Gruet Demi Sec Sparkling Wine.
5
The unbaked dough can be frozen up to 2 months when wrapped securely with wax paper or plastic wrap and sealed in a zip-top plastic freezer bag. Thaw overnight in refrigerator before baking.
1041
kcal
Calories
85
g
Fat
51
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups (8 oz.) shredded Asiago cheese, 1 cup butter, softened, 1/4 teaspoon ground red pepper, 2 cups all-purpose flour, and more.
Yes, Asiago-Pecan Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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