Pecans are the most versatile tree nut — they can be eaten alone — raw, roasted or flavored — as a healthy, delicious snack or they can enhance almost any recipe as an ingredient. Pecans are perfect as a topping or ingredient in salads, vegetables, yogurt, oatmeal, sauces, breads and, of course, every kind of dessert. Store pecans in the freezer and have them on hand year-round.

Lemon-Pepper Cheese Crackers

Lemon-Pepper Cheese Crackers

Servings: N/A | Prep: N/A | Cook: N/A


1 1/2 cups all-purpose flour 1/4 cup grated parmigiana-reggiano cheese 4 teaspoons finely grated lemon zest 1 tablespoon coarsely cracked black pepper Kosher salt 1/2 cup unsalted butter, chilled, cut into small pieces 1/3 cup sour cream, chilled 1 large egg yolk 1/3 cup chopped U.S. pecans 2 teaspoons fresh lemon juice


Yields 5 dozen. In a food processor, combine the flour, cheese, lemon zest, black pepper and 1 teaspoon salt. Process until combined. Add the butter and pulse until the dough resembles coarse crumbs. Add the sour cream, egg yolk and pecans and pulse again until just incorporated. Add lemon juice and pulse again. When the dough holds together, dump it onto a lightly floured surface and press it into a flat disk. Wrap in plastic wrap and chill for 2 hours or up to 2 days. Position rack in center of oven and heat oven to 375 degrees F. On a lightly floured surface, roll out the disk to just under 1/8 inch thick and use a cookie cutter to stamp out 1 1/2 or 2 inch rounds. Arrange the rounds on a engrossed baking sheet. Bake until nicely browned around the edges and no longer doughy in the center, about 15 minutes. Use a spatula to carefully transfer the crackers to a rack and let cool. Serve immediately or store in an airtight container of up to 5 days.


Calories : Polyunsaturated : Total Carbohydrates :
Total Fat : Trans Fat : Dietary Fiber :
Cholesterol : Saturated Fat : Protein :
Monounsaturated Fat : Sodium :  

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