Bacon And Cheddar Shortbreads With Rosemary

• 1 cup pecans, toasted
• 4 slices bacon, cooked until crisp
• 1 cup unsalted butter, cut into tablespoons-sized pieces
• 1 lb extra-sharp cheddar cheese, grated
• 2 cups all-purpose flour
• 1 tablespoon fresh rosemary leaf (or 1 t. dried)
• 1 teaspoon cayenne pepper
• kosher salt, for sprinkling

1. Add the pecans to the bowl of a food processor; process until finely chopped but not pasty.
2. Add the bacon, butter, cheddar, flour, rosemary, and cayenne to the nuts and process until the mixture forms a dough.
3. Remove the cracker dough from the bowl and divide it in half.
4. Roll each half into a log about 3 inches in diameter.
5. Wrap in parchment paper and refrigerate for 8 hours.
6. Preheat the oven to 350u0b0.
7. Working with one log at a time, cut the dough with a sharp knife crosswise into 1/4-inch thick slices and arrange on a parchment-lined baking sheet.
8. Bake until pale golden and crisp, 10-13 minutes.
9. Cool on the baking sheet for a few minutes and then remove with a spatula to a rack.
10. Sprinkle lightly with kosher salt.
11. Serve warm or at room temperature.

pecans, bacon, unsalted butter, cheddar cheese, flour, rosemary leaf, cayenne pepper, kosher salt

Taken from www.food.com/recipe/bacon-and-cheddar-shortbreads-with-rosemary-478397 (may not work)