Butter, cheese and toasted pecans—the combination is irrestible! Truthfully, the only difficult thing about Erabell Vindenberg’s Cheese Cornelias recipe is trying to stop eating them.
I have several cheese
cracker recipes but this one ranks top-of-the-list. Years ago when Barry first
started teaching Art at Solomon High School, the principal’s wife (Erabell
Vindenberg) asked him to do a pottery presentation for a local club group. His
payment—a whole tinful of Cheese Cornelias.
Luckily there
were a few of the tender, flakey and extremely flavorable morsels left when he
returned home. And, of course, Erabell was more than willing to share this
recipe and we have a conversation about her everytime I make these.
Cheese Cornelias Makes 72 (1 ¾”) cheese crackers
½ lb. (2 sticks)
butter, partially soft & cut into chunks – Eraball’s recipe called for margarine or butter; I
always use butter
8 oz. block of sharp
cheddar cheese, grated
2 cups all-purpose
flour
Egg – mix with about
1 tablespoon of water
Whole pecans
Kosher salt
- Using a mixer, cut
butter and cheese into flour; mix just until mixture begins to leave the sides
of the bowl, forming a ball.
Ingredients at the beginning of step 1 — mixing. This is what mixture looks like about midway -- ingredients are breaking down but still rather dry looking at this point. Dough has come together and left the sides of the bowl. - Divide dough into 3
or 4 portions; roll each out ⅛” thick and cut with cookie cutter.
This is about one fourth of the dough. A marble slab in ideal for rolling but any counter top or a cutting board should work, too. - Place on ungreased
cookie sheets (I like to cover the cookie with silion liners or parchment
paper).
- Brush top of each
cracker with beaten egg. Put pecan on
top.
Crackers are arranged on a cookie sheet fitted with a silicon liner. They've been brushed with a beaten egg and most have been topped with a pecan. - Bake in preheated 425° oven for 12 minutes.
- Sprinkle lightly with
salt when they come out of the oven.
Just out of the oven. Cooling on racks. Ready to eat! I've arranged them in a seasonal, leaf-shaped antique dish.
Recipe without photos . . .
Cheese Cornelias Makes 72 (1 ¾”) cheese crackers
½ lb. (2 sticks) butter, partially soft & cut into chunks – Eraball’s recipe called for margarine or butter; I always use butter
8 oz. block of sharp cheddar cheese, grated
2 cups all-purpose flour
Egg – mix with about 1 tablespoon of water
Whole pecans
Kosher salt
- Using a mixer, cut butter and cheese into flour; mix just until mixture begins to leave the sides of the bowl, forming a ball.
- Divide dough into 3 or 4 portions; roll each out ⅛” thick and cut with cookie cutter.
- Place on ungreased cookie sheets (I like to cover the cookie with silion liners or parchment paper).
- Brush top of each cracker with beaten egg. Put pecan on top.
- Bake in preheated 425° oven for 12 minutes.
- Sprinkle lightly with salt when they come out of the oven.
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