Cheese Pecan Cocktail Biscuits Food

CHEDDAR BISCUITS WITH PECANS

Steps:

• Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.
• Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

CHEESE PECAN COCKTAIL BISCUITS

Steps:

• Preheat oven to 350 degrees.
• Cream butter, cheese, salt, and pepper together.
• Beat in flour until smooth.
• Roll into small balls and press a pecan half on each to flatten. Bake 15 minutes at 350 degrees.

PECAN-CHEESE BISCUITS

Steps:

• Combine the butter and cheeses in a food processor and process until smooth.
• Sift the flour, salt, and cayenne directly into the food processor and process until the mixture begins to form a ball.
• Add the pecans and pulse just until the pecans are mixed.
• The mixture will be very soft.
• Divide the dough into three equal parts and place each on a piece of wax paper.
• Fold the paper over the mixture and roll into logs about 1 inch (3 cm) in diameter.
• Refrigerate until thoroughly chilled, about 1 hour.
• Roll the chilled dough into a more regular round shape if desired.
• Unwrap the logs immediately prior to baking and slice into rounds 1/4 inch (5 mm) thick.
• Place 1/2 inch (1 cm) apart on an ungreased baking sheet and bake in a preheated 350F oven until light golden brown, about 15 minutes.
• Cool on a wire rack and store in an airtight container.

CHEDDAR PECAN WAFERS

Steps:

• In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
• Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.

CHEESE PECAN COOKIES

Steps:

• Mix butter and cheese. Add garlic powder and cayenne pepper.
• Mix in flour. Roll into 2 logs approximately 1 1/2 inches in diameter. Wrap in waxed paper and chill for two hours in refrigerator.
• Slice 1/4 inch thick and place pecan half centered on top. Place on ungreased cookie sheet.
• Bake in a 375 degree oven for 10 minutes. Watch carefully and do not let cookie get brown as the flavor will be damaged.
• Place on paper towels and while still warm sift powdered sugar over top of each cookie. Store in air tight container. Keeps well for two weeks and freezes well.

COCKTAIL CHEESE BISCUITS

Steps:

• Cream butter.
• Add cheese, salt, pepper and poppy seed; add flour a little at a time.
• Roll in small balls.
• Place on ungreased cookie sheet; flatten with fork.
• Bake 15 minutes at 350*F.