Cheddar-Pecan Sablés
Savory shortbread cookie
Ingredients
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 teaspoon Worcestershire sauce
- 2 cups all-purpose flour
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon cayenne pepper or to taste
- 1/4 teaspoon smoked paprika
- 1 pound sharp white cheddar cheese freshly shredded (see Notes)
- 3 cups chopped pecans
Instructions
- In a large bowl of stand mixer (or large bowl with hand mixer), beat the butter and Worcestershire sauce until smooth and creamy.
- Add the flour, Kosher salt, cayenne pepper and smoked paprika. Beat well, scraping the sides.
- Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
- Add the pecan pieces and beat well until the pecans are fully incorporated in the batter.
- Divide dough and roll into two 14-inch logs or four 7-inch logs (I found it easier to make four logs), each about 1-inch thick. Wrap each log in plastic wrap and refrigerate for at least 2 to 3 hours or up to 3 days.
- Preheat the oven to 350°F. Line a baking sheet(s) with parchment paper.
- Unwrap each log and cut into 1/2-inch thick rounds using a sharp knife. (They might crumble a bit—if so, just smush them back together.) Transfer wafers to the prepared baking sheet(s), spacing 1-inch apart (they do not spread).
- Bake for 18 to 20 minutes, until the edges are brown.
- Let the wafers cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
- Store the wafers covered at room temperature and serve within 2 days.
Notes
- Cheese is the star of these cookies—please take the time to grate the cheese rather than using pre-grated cheese. You’ll get a better quality cheese and avoid ingredients added to pre-grated cheese to prevent the cheese from caking.
- I used a medium Cheddar (Wegmans brand) that had been aged 16 to 18 months—I recommend more sharp than mild for the cheese. The more it’s aged, the sharper it is.
