Cheddar-Black Pepper Shortbread Coins & Buttery Rosemary Pecans

As the annual cookie exchange beckons and your queue of holiday parties quickly fills, it’s natural to think of sugar plums, dancing or edible. But if the swirl of sweets just makes your head spin, try adding a few saltier delights to this year’s sugar plum rotation. Here, a sharp cheddar-black pepper shortbread and classic butter-roasted rosemary pecans offer deliciously savory ways to nibble. Whether you make them for your own festivities or offer them as gifts, these quick, easy recipes could not be more hostess pleasing or wine friendly. Right with red, white or bubbly, they cozy up nicely to a cocktail as well. To tipple, to nibble,’tis the season!


Cheddar-Black Pepper Shortbread Coins

4 oz (8 tablespoons) Kerrygold Unsalted Butter

½ tsp coarse sea salt or kosher salt

1 ¼ teaspoons freshly ground black pepper

7 oz Kerrygold Reserve Cheddar Cheese, grated

1 cup unbleached all-purpose flour

Buttery Rosemary Pecans

4 tablespoons Kerrygold Unsalted Butter

4 cups pecans

2 teaspoons coarse sea salt or kosher salt

1 teaspoon sugar

1 tablespoon finely minced fresh rosemary


Cheddar-Black Pepper Shortbread Coins

• Using electric mixer fitted with a paddle attachment, beat butter, salt and black pepper together at medium speed, until just blended

• Turn speed to low, add cheese and flour, mixing just until smooth – be careful not to overmix

• Divide dough in half, form into logs, 1 1/2” in diameter

• Wrap tightly in plastic wrap, chill for at least one hour (can be made up to a day ahead)

• Preheat oven to 350 degrees F

• On a lightly floured board, cut logs into 1/8” thick rounds

• Place on parchment-lined baking sheets, one inch apart

• Bake approximately 10-13 minutes, or until rounds are very lightly golden and the edges just begin to brown

• Let cool briefly on baking sheet

• Serve slightly warm, or let cool completely

• Delicious with red wine, bubbly or cocktails

• If not serving immediately, store in airtight container. Freeze dough for up to a month.

Buttery Rosemary Pecans

• Preheat oven to 350 degrees F

• Spread pecans on large baking sheet in single layer and toast for 10-14 minutes, until lightly browned and fragrant

• Melt butter in large skillet over medium-high heat

• Add rosemary, salt, sugar, stir briefly. Add pecans, stirring until butter is golden brown and nuts are thoroughly coated, 3-5 minutes

• Spread nuts on parchment-lined baking sheets and let cool completely, stirring occasionally


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