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Cheddar-Pecan Crisps

Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. —Heather Necessary, Shamokin Dan, Pennsylvania
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min./batch
  • Makes
    24 dozen


  • 2 cups unsalted butter, softened
  • 4 cups shredded sharp cheddar cheese
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 cup finely chopped pecans, toasted


  • In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans.
  • Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm.
  • Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers.
    Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cracker: 27 calories, 2g fat (1g saturated fat), 5mg cholesterol, 19mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.
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  • Debglass11
    Dec 27, 2020

    I've been meaning to try these crisps for awhile. I finally decided to make them this year so I could add something savory to my Christmas cookie tray. I can't say enough about them.....they're addicting! I halved the recipe so I got four logs out of it. I love the fact that they're slice and bake and that they freeze well too. I did add a little extra cayenne pepper and can see making these all year long. We loved the cheesy, buttery flavor and the crunch of the pecans. Will definitely make these often!

  • Mellissa
    Apr 10, 2020

    These are very good. You really need to use a stand up mixer and beat the cheese and butter for a good 5 minutes. I also recommend cooking them on parchment paper. They were easy to make.

  • Liz
    Apr 8, 2020

    These are so tasty and addictive! I treat them more like savoury shortbread cookies- so I make them a tad thicker than a crisp. It’s crumbly and good. I’ve given them out to friends and colleagues (the recipe makes a lot) and they always go fast

  • janet
    Jan 12, 2020

    These things are absolutely addictive. I love cheese straws and making these is so much less time consuming. I used the heavy duty mixer with the dough hook and they mixed, rolled out, and cook beautifully. I like the difference in taste with the added pecans. I have a whole recipe in the freezer right now ready to take out when I get the taste for them! I did not see at first the recipe calls for 2 cups of butter. To begin with, I put two sticks and was wondering why the dough was so dry. Added those extra sticks of butter and everything looked right, and boy was it! Great recipe for those who love cheesy crispy things!

  • Dan
    Nov 26, 2019

    No comment left

  • Marie
    Nov 24, 2019

    I'm glad I made just a half recipe. The instructions of dividing the dough into 8 (4 for half a recipe) pieces, rolling each piece into a 10" long rope and cutting them into 1/4" pieces didn't make sense to me. The dough was so stiff and crumbly, I couldn't make a 10" long rope out of each of the pieces. I put the first pan of 12 crisps in the oven. The crisps did not spread at all. After that I flattened each crisp before putting on the baking sheet. Those turned out more like a crisp. I posted a photo showing the first batch next to the 2nd batch. If you make these I recommend flattening each crisp before baking and realizing that they will not spread at all. The amount of cayenne pepper was ok for me. I posted a picture showing the first batch next to the 2nd batch, where I flattened each crisp.

  • Jackie
    Nov 23, 2019

    I was very disappointed, you definitely need more cayenne pepper, I used a whole teaspoon. They taste of flour, and they all crumbled apart when taken from the cookie sheet. Amber adding an egg or two would help them keep their shape. Would not recommend this recipe.

  • Liz
    Jun 3, 2018

    This makes a lot of very light cheesy crisps. The dough is stiff so use a stand mixer if you have one! Tasty! Will add more cayenne pepper next time.