If you’re like me, you probably have Aunt Suzie’s recipe for Cheese Straws, and Grandma Ida’s recipe for Cheese Wafers, all made very similar with cheddar cheese, butter and red pepper flakes. Don’t get me wrong, they are all wonderful family recipes and should have a special place in your recipe box.
But let’s break out of that recipe box and try something different. These Parmesan and Pecan Shortbread think they are “cookies” but I like to think of them as just darn good and mouth-watering delicious. Call them cookies, shortbread or wafers, but just call them to your kitchen for your next gathering of friends.
When I try a new recipe, I make it exactly the way it was written, and then the next time around I make any changes that fit my palate. I absolutely love the flavor combinations of this shortbread, but I would make them just a bit smaller than the recipe states. The dough is so flaky that it crumbles when you bite into them. I think these need to be a “one-bite” cookie. Also, I like the addition of pecans but next time I think I may try to chop them fine and sprinkle on top instead of using a pecan half. Not sure if the chopped pecans will stick, so I may have to use a dab of milk on each one before adding the chopped nuts.
You can absolutely make this recipe the way it is and they will be delicious with just the right about of heat … notice the recipe calls for black pepper and ground red pepper (cayenne). Just be aware they are a bit crumbly, which is better than being too dry.
These are perfect as an appetizer or with your favorite soup or salad. I will definitely make these again but with a few tweaks.
For recipe, click here: Parmesan and Pecan Shortbread
Hope you’ll give them a try. If you “tweak” your recipe and are happy with the outcome, be sure to drop me a note here on my blog.
Happy Baking … you can always find me in the kitchen. ~ Barbara