Bacon And Cheddar Shortbreads With Rosemary

1. 1

   Add the pecans to the bowl of a food processor; process until finely chopped but not pasty.

2. 2

   Add the bacon, butter, cheddar, flour, rosemary, and cayenne to the nuts and process until the mixture forms a dough.

3. 3

   Remove the cracker dough from the bowl and divide it in half.

4. 4

   Roll each half into a log about 3 inches in diameter.

5. 5

   Wrap in parchment paper and refrigerate for 8 hours.

6. 6

   Preheat the oven to 350u00b0.

7. 7

   Working with one log at a time, cut the dough with a sharp knife crosswise into 1/4-inch thick slices and arrange on a parchment-lined baking sheet.

8. 8

   Bake until pale golden and crisp, 10-13 minutes.

9. 9

   Cool on the baking sheet for a few minutes and then remove with a spatula to a rack.

10. 10

    Sprinkle lightly with kosher salt.

11. 11

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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