Cook : 00:15
These savory little pecan and cheese crackers are great to snack on or dippers.
½ cup (112 g) unsalted butter, softened
2 cups (225 g) shredded Cheddar cheese
1 cup (110 g) finely chopped pecans
1 cup (120 g) whole wheat pastry flour
¼ teaspoon cayenne pepper
Cream butter and cheese. Add pecans,flour, and cayenne. Mix well. Form into 2rolls, 1-inch (2.5 cm) diameter. Wrap inplastic and refrigerate several hours orovernight. (This can also be frozen.) Slice
rolls into thin rounds and place on bakingsheet coated with nonstick vegetable oilspray. Bake at 350°F (180°C, gas mark 4)for 15 minutes or until edges brownlightly. Remove to a rack to cool.
Yield: 40 servings
Each with: 3 g water; 76 calories (75% fromfat, 12% from protein, 13% from carb); 2 gprotein; 7 g total fat; 3 g saturated fat; 2 gmonounsaturated fat; 1 g polyunsaturated fat; 3 gcarb; 1 g fiber; 0 g sugar; 52 mg phosphorus; 51mg calcium; 0 mg iron; 41 mg sodium; 31 mgpotassium; 143 IU vitamin A; 36 mg vitamin E; 0mg vitamin C; 13 mg cholesterol