Cheddar-Pecan Shortbread Leaves

Vegetarian
Health score
24%
Cheddar-Pecan Shortbread Leaves
135 min.
1
1386kcal

Suggestions


Indulge in the delightful taste of Cheddar-Pecan Shortbread Leaves, a sophisticated twist on traditional shortbread that is perfect for any occasion. Whether you're hosting a casual gathering or elevating a special event, these crispy, buttery treats will surely impress your guests. The combination of sharp Cheddar cheese and toasted pecans creates a rich, savory flavor that sets these shortbread leaves apart from the ordinary. Each bite offers a satisfying crunch, complemented by the subtle kick of coarsely ground pepper.

What makes these shortbread leaves even more appealing is their versatility. They can be served as a delightful appetizer alongside your favorite dips or as an elegant addition to a cheese board. The mesmerizing leaf shape brings a touch of elegance, making them an eye-catching treat that will have everyone asking for the recipe. Plus, they are vegetarian-friendly, making them suitable for a wide range of dietary preferences.

Preparing these Cheddar-Pecan Shortbread Leaves does require some patience, as the dough needs to chill before rolling it out. However, the reward is more than worth it! With a preparation time of just over two hours, you can easily plan ahead and even freeze them for later enjoyment. So, gather your ingredients and get ready to impress your friends and family with these delectable, homemade treats!

Ingredients

  • tablespoons butter softened
  • 0.3 cup cornstarch 
  • 0.5 cup flour all-purpose
  • 0.5 teaspoon pepper 
  • tablespoon half and half 
  • 0.3 cup pecans chopped
  • 0.3 teaspoon salt 
  • oz sharp cheddar cheese shredded

Equipment

  • food processor
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • plastic wrap

Directions

  1. Preheat oven to 35
  2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 32
  3. Process cheese and butter in a food processor 10 to 15 seconds or until creamy, stopping to scrape down sides as needed.
  4. Add flour and next 3 ingredients; pulse 9 to 10 times or until mixture is crumbly.
  5. Add toasted pecans; pulse 4 to 5 times or until combined.
  6. Add half-and-half, and process 10 to 15 seconds or until mixture forms moist clumps.
  7. Transfer mixture onto plastic wrap on a flat surface; gather dough into a ball, and flatten into a 1-inch-thick disk. Wrap in plastic wrap, and chill 1 hour until firm, or seal wrapped dough in a zip-top plastic freezer bag, and chill up to 3 days.
  8. Turn dough out onto a floured surface.
  9. Roll to 1/8- to 1/4-inch thickness.
  10. Cut with 1 1/2- and 2-inch leaf-shaped cutters.
  11. Place on parchment paper-lined baking sheets.
  12. Bake at 325 for 16 to 18 minutes or until golden brown.
  13. Transfer to a wire rack; let cool 15 minutes.
  14. Note: You can also freeze thoroughly cooled, baked shortbread leaves in an airtight container. Store in freezer up to 2 weeks.
  15. TRY THIS TWIST!
  16. Blue Cheese-Pecan Shortbread Leaves: Omit half-and-half. Substitute 1 (4-oz.) container crumbled blue cheese for Cheddar cheese. Prepare recipe as directed, pulsing 9 to 10 times after adding pecans in Step

Nutrition Facts

Calories1386kcal
Protein10.61%
Fat64.87%
Carbs24.52%

Properties

Glycemic Index
194
Glycemic Load
35.54
Inflammation Score
-9
Nutrition Score
33.566087116366%

Flavonoids

Cyanidin
3.9mg
Delphinidin
2.65mg
Catechin
2.63mg
Epigallocatechin
2.05mg
Epicatechin
0.3mg
Epigallocatechin 3-gallate
0.84mg

Nutrients percent of daily need

Calories:1386.45kcal
69.32%
Fat:101.16g
155.64%
Saturated Fat:46.77g
292.34%
Carbohydrates:86.03g
28.68%
Net Carbohydrates:80.31g
29.2%
Sugar:2.64g
2.93%
Cholesterol:208.95mg
69.65%
Sodium:1606.53mg
69.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:37.22g
74.45%
Manganese:2.22mg
110.94%
Calcium:868.09mg
86.81%
Selenium:56.51µg
80.72%
Phosphorus:717.58mg
71.76%
Vitamin B2:0.9mg
53.01%
Vitamin B1:0.77mg
51.4%
Vitamin A:2264.75IU
45.29%
Zinc:6.37mg
42.49%
Folate:148.06µg
37.02%
Copper:0.59mg
29.73%
Iron:4.27mg
23.72%
Magnesium:93.36mg
23.34%
Fiber:5.72g
22.87%
Vitamin B12:1.3µg
21.7%
Vitamin B3:4.22mg
21.1%
Vitamin E:2.42mg
16.13%
Vitamin B5:1.16mg
11.59%
Potassium:347.41mg
9.93%
Vitamin B6:0.19mg
9.69%
Vitamin K:8.95µg
8.53%
Vitamin D:0.68µg
4.54%
Source:My Recipes