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Rio Grande Pepper Jack Crackers

Servings: 6 dozen


2 cups (8 ounces) Wisconsin pepper jack cheese, cut in small cubes
1 cup cold unsalted butter in pieces, at room temperature
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup chopped pecans

Cooking Directions:

In the bowl of a food processor, combine the cheese and butter. Pulse the mixture, scraping down the sides of the bowl frequently. It will take several pulses until the mixture is smooth. Add flour, salt and pepper, pulsing until combined. Add pecans and pulse just to mix. Form dough into two rolls, about 1 1/2 inch in diameter and 20 inches long. Wrap in plastic wrap and refrigerate one hour or overnight.

Heat oven to 350ºF. Cut rolls into 1/4 inch slices. Place on cookie sheet. Bake 12-15 minutes, just until lightly browned. Cool on racks. Store in air-tight tins.

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