Pimento Cheese Crisps
Yields: 36 crisps
Ingredients:
– 1 (4-ounce) jar diced pimentos, rinsed and drained
– 8 ounces sharp Cheddar cheese, grated
– ½ cup (1 stick) cold butter, grated
– 1½ cups all-purpose flour
– 1 teaspoon Worcestershire sauce
– ½ teaspoon garlic powder
– ½ teaspoon smoked paprika
– ½ teaspoon sweet paprika
– Dash of cayenne pepper
– Generous pinch of salt
– A few grinds of black pepper
– ½ cup chopped pecans
Instructions:
1. Spread the rinsed and drained pimentos on paper towels to dry. Let them air-dry for 10-15 minutes.
2. In a food processor, combine grated cheese and cold butter, pulsing for a smooth mixture.
3. Switch to the metal blade. Add flour, Worcestershire sauce, garlic powder, smoked and sweet paprika, cayenne, salt, and black pepper. Process until the dough starts to look moist and crumbly.
4. Add pecans and pulse until the dough pulls away from the sides, forming a ball. Add the pimentos, pulsing briefly to incorporate.
5. Transfer the dough onto wax paper. Knead briefly, then divide in half. Roll each portion into a log and wrap tightly in wax paper, twisting the ends. Chill for at least 1 hour, or up to 2 days. (Logs can be frozen for up to 3 months if making ahead.)
6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Slice the chilled dough logs into ¼-inch wafers and arrange them on the baking sheets, spaced slightly apart.
8. Bake for 10-12 minutes, until golden at the edges and firm. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Tips:
– For extra spice, add more cayenne or a pinch of crushed red pepper.
– Serve with a side of jam or honey for a sweet contrast.
Notes:
These crisps are great for entertaining and can be stored in an airtight container for up to a week.
Pairing:
Pair with fig jam, honey, or a pepper jelly for a balance of sweet and savory flavors.