New This Month

Cheddar-Pecan Flowers

These savory crackers look like they could pass for cookies. The cayenne provides a little bite.

  • Yield: Makes 16

Source: Martha Stewart Living, November 1997


  • 1/2 cup all-purpose flour, plus more for dusting
  • 3/4 cup finely ground pecans, toasted (2 1/2 ounces)
  • 1/2 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 2 tablespoons cold unsalted butter, cut up
  • 1/4 pound sharp cheddar cheese, grated
  • Kosher salt for sprinkling


  1. Heat oven to 350 degrees. In food processor, pulse flour, pecans, table salt, black pepper, and cayenne. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until pieces are no longer visible. With machine running, gradually add 2 tablespoons cold water; process until dough comes together.

  2. Transfer to a lightly floured surface; divide dough into 2 equal parts. Roll out each into a 1/4-inch thickness. Sprinkle with kosher salt.

  3. Cut dough into 2 1/2-inch flower shapes, or other desired shape; transfer to ungreased baking sheet. Bake for 15 minutes, until centers are firm to the touch. Cool on wire rack. Store in airtight plastic container.

Cook's Notes

This dough is delicate and needs to be handled carefully.

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