1 pound butter, softened
1 pound sharp cheddar cheese, grated
1 cup toasted chopped pecans
1 teaspoon cayenne pepper
1 teaspoon salt
1 to 1 1/2 cups flour
In a large bowl, combine butter and cheese into a paste. Stir in pecans.
In a separate bowl, whisk together 1 cup flour, salt, and cayenne. Slowly add flour mixture to cheese, mixing until a stiff dough forms. Add remaining flour if needed; the desired consistency is slightly looser than pie dough. Split dough in half, and roll each half into a 1″ thick log. Roll each log in wax or parchment paper and wrap with plastic wrap. Chill for a minimum of 3 hours (overnight is preferable).
When dough is chilled, remove plastic wrap and parchment paper. Slice dough into 1/4″ slices and place on baking sheets lined with silicone mats or parchment paper, 1″ apart. Chill dough rounds on the cookie sheets for 30 minutes.
Preheat oven to 350 degrees. The trick to crisp crackers is sliding the ice-cold dough into a hot oven, so make sure to move directly from the refrigerator to the oven. Bake for 12 minutes or until crackers are lightly brown around the edges. Cool on pans for 5 minutes before transferring to racks to cool completely.
Makes 30-40 crackers.
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