Chill Time
Cheese Straw-Pimiento Bites
Ingredients
- 2 (8-oz) blocks extra sharp yellow Cheddar cheese
- 2 (8-oz) blocks extra sharp white Cheddar cheese
- 10 Tbsp butter, softened
- 4 cups all purpose flour
- 2½ tsp baking powder
- ½ tsp kosher salt
- 1½ tsp cayenne pepper
- 1 (11-oz) container refrigerated pimiento cheese
- 1 cup finely chopped pecans
Instructions
- Beat cheeses and butter in a large bowl with a mixer at medium speed until blended.
- Whisk together flour, baking powder, salt, and cayenne in a bowl. Gradually add to cheese mixture, beating until blended. Cover, and refrigerate at least 2 hours or up to 3 days.
- Preheat oven to 325°F. Roll dough into 1½-inch balls and place on lightly greased baking sheets. Gently flatten with the bottom of a glass.
- Bake 20 to 25 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes; transfer to wire racks, and cool completely.
- Spread a thin layer of pimiento cheese on flat side of half of cookies. Press remaining cookies over cheese to make sandwiches. Roll edges of cookies in chopped pecans.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
324
|
324
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 12 | 12 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 1 | 1 |
| T. Sugs (g) | 1 | 1 |
| A. Sugs (g) | 0 | 0 |
