Found in Sept 2023 issue here
1 cup (8 oz.) unsalted butter, softened
8 oz. extra-sharp Cheddar cheese, shredded (about 2 cups)
2 cups (about 8 1/2 oz.) all-purpose flour
1 tsp. kosher salt (preferably Diamond Crystal), plus more for sprinkling (optional)
3/4 tsp. cayenne pepper
3/4 cup chopped toasted pecans (from 1 [8-oz.] pkg.)
1/2 cup finely chopped country ham (about 3 1/2 oz.)
Beat butter with a stand mixer fitted with a paddle attachment on medium-low speed until smooth and creamy, about 1 minute. Add cheese; beat on medium-low speed until well combined, about 2 minutes.
Whisk together flour, salt, and cayenne pepper in a medium bowl. Add flour mixture to butter mixture; beat at low speed until just combined, 15 to 30 seconds. Add pecans and ham; beat at low speed until well incorporated, about 30 seconds to 1 minute.
Divide dough in half. Place each dough half on a large piece of wax paper or plastic wrap. Using wax paper or plastic wrap, roll each dough piece into a 7-inch-long log. Wrap tightly, and refrigerate for 2 hours.
Preheat oven to 350°F. Line 2 to 3 large baking sheets with parchment paper.
Unwrap dough logs, and place on a cutting board. Cut each log into 1/3-inch-thick slices using a thin, sharp serrated knife. Arrange dough slices 3/4- to 1-inch apart on each baking sheet. Lightly sprinkle slices with additional salt (if using). Bake in preheated oven, 1 baking sheet at a time, until just starting to brown on bottom, 20 to 25 minutes, rotating baking sheet 180 degrees on rack halfway through baking time. Let cool completely on baking sheets on wire racks, about 30 minutes.
8 oz. extra-sharp Cheddar cheese, shredded (about 2 cups)
2 cups (about 8 1/2 oz.) all-purpose flour
1 tsp. kosher salt (preferably Diamond Crystal), plus more for sprinkling (optional)
3/4 tsp. cayenne pepper
3/4 cup chopped toasted pecans (from 1 [8-oz.] pkg.)
1/2 cup finely chopped country ham (about 3 1/2 oz.)
Beat butter with a stand mixer fitted with a paddle attachment on medium-low speed until smooth and creamy, about 1 minute. Add cheese; beat on medium-low speed until well combined, about 2 minutes.
Whisk together flour, salt, and cayenne pepper in a medium bowl. Add flour mixture to butter mixture; beat at low speed until just combined, 15 to 30 seconds. Add pecans and ham; beat at low speed until well incorporated, about 30 seconds to 1 minute.
Divide dough in half. Place each dough half on a large piece of wax paper or plastic wrap. Using wax paper or plastic wrap, roll each dough piece into a 7-inch-long log. Wrap tightly, and refrigerate for 2 hours.
Preheat oven to 350°F. Line 2 to 3 large baking sheets with parchment paper.
Unwrap dough logs, and place on a cutting board. Cut each log into 1/3-inch-thick slices using a thin, sharp serrated knife. Arrange dough slices 3/4- to 1-inch apart on each baking sheet. Lightly sprinkle slices with additional salt (if using). Bake in preheated oven, 1 baking sheet at a time, until just starting to brown on bottom, 20 to 25 minutes, rotating baking sheet 180 degrees on rack halfway through baking time. Let cool completely on baking sheets on wire racks, about 30 minutes.
No comments:
Post a Comment