So one day I’m talking to my mother-in-law, who by the way was a fabulous cook, about appetizers. She told me about these crackers she used to make that were just fabulous. So not being a shy, young daughter-in-law, I asked her if she would make some for our next get-together. And because I am so adorable, she did just that. OK, the result was disastrous! I made a complete pig of myself. I just could not restrain myself from going back for “just one more”! (I’m still embarrassed about that less than stellar moment in my life.) The upshot was that she gave me the recipe, and because I am terribly devoted to my readers, I am going to share the recipe with you. Please, don’t make the same mistake I did. Make these and sample one (good luck on that!) when you are alone. You’ll thank me, I promise.

  • 1 c. butter, room temperature
  • 1 tsp. cayenne
  • 2 tsp. salt
  • 4 c. (1 lb.) shredded sharp cheddar cheese
  • 2 c. finely chopped pecans
  • 2 c. flour

Cream butter, cayenne, salt, and cheese together in a large mixing bowl. Add pecans and flour and mix well. Roll dough into logs, cover with plastic wrap, and refrigerate for several hours or overnight. When ready to bake, slice dough in thin slices (about 1/4th inch thick) and place on lightly buttered baking sheet. Bake in a pre-heated 325 degree oven for about 20 minutes or until edges and bottoms are a nice golden brown. (I don’t use the convection option on my oven when I bake these crackers.) Remove crackers from pan as soon as they come out of the oven. But be careful. They are very fragile while still warm. Allow to cool completely and store in an airtight container. They will stay fresh for a couple of weeks, if they last that long, of course!