Savory Cheddar Cookies

These cheesy little nuggets, popular in the U.S. south, are a great anytime snack, but they're especially delicious with your favorite bourbon cocktail. The frozen dough logs also make a nice hostess gift, along with the printed recipe and a bag of pecans. When completely cooled, store in airtight container (I use zip-top freezer bag). They're tastier the day after baking, and they'd ship well. Next time I'm going to try minced jalapeño in the dough and topped with bacon!
Savory Cheddar Cookies
These cheesy little nuggets, popular in the U.S. south, are a great anytime snack, but they're especially delicious with your favorite bourbon cocktail. The frozen dough logs also make a nice hostess gift, along with the printed recipe and a bag of pecans. When completely cooled, store in airtight container (I use zip-top freezer bag). They're tastier the day after baking, and they'd ship well. Next time I'm going to try minced jalapeño in the dough and topped with bacon!
Cooking Instructions
- 1
You need to grate the cheese yourself. Packaged pre-grated cheese won't melt the way we need it to. Cream the butter and Worcestershire sauce until smooth.
- 2
Add the flour and seasonings. A stand mixer works best because it's a stiff dough. You might be able to adequately mix by hand, but I can't test to verify because I'm old and weak. Combine well, scraping sides of bowl, until there's no more flour visible.
- 3
Mix in the grated cheese, one-half at a time, until well combined, scraping sides of bowl as needed.
- 4
Divide the dough in half. Form each half into a log about 14" long on a piece of cling wrap. Wrap the cling wrap around the dough. See photos for scale. Refrigerate for at least 3 hours, or freeze to bake in the future.
- 5
When dough has chilled and you're ready to bake, preheat oven to 350°F. Use a sharp knife to cut into 1/2 inch slices. Place on parchment-lined baking sheet and criss-cross the tops with a fork (which I forgot to do). Top each cookie with a pecan half, gently pressing down. It won't go in the cold dough too far, but once baked it will stick.
- 6
Bake for 18-22 minutes, until the edges are toasty brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best eaten within 2 days.
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