Try this Pecan Rosemary Cheddar Buttons recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Beat 10 ounces of cheese (or 2 1/2 cups), softened butter, half & half,salt, pecans and
Rosemary, mixed with flour.
Divide dough into 4 equal parts and cover each with Glad Wrap and let rest for approx. 10 min.
Turn dough onto a well floured surface. Use Glad Wrap to flatten each disk into a 1/8" disk. Cut with a 2" biscuit cutter. Place 1" apart on parchment paper-lined baking sheets or silicon baking sheets.
Bake 15 - 18 minutes or until golden. For convection oven bake at 350 degrees for approx. 14 - 16 minutes.
Cool. Makes about 6 dozen (72) - about 18 from each disk.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (12g) | ||
Recipe Makes: 72 Servings | ||
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Calories: 42 | ||
Calories from Fat: 32 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 3.5mg | 1 % | |
Sodium 26.1mg | 1 % | |
Potassium 16.3mg | 0 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 2.1g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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