In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into ¼ inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.
The logs of dough freeze really well so you can keep some in the freezer to make as needed.
I’m not usually much of a sushi eater but one of my G+ friends posted this and it looked pretty good. Being made with cooked shrimp means I’m much more likely to try it than most of the other types of sushi.
Note: the sriracha is said to be pretty spicy so you may want to adjust the amounts to taste.
2⅔ cups rolled oats (use old-fashioned, not quick or instant).
1½ cups all-purpose flour.
1 tsp baking soda.
½ tsp salt.
1 cup dried cranberries
6 ounces white chocolate, broken into pieces.
½ cup walnut halves, finely chopped.
1 cup (2 sticks) unsalted butter.
1⅓ cubs firmly packed light brown sugar.
1 tsp ground cinnamon.
2 large eggs.
1 tsp pure vanilla extract.
Pre-heat oven to 350 degrees and line 2 cookie sheets with parchment paper
Whisk oats, flour, baking soda and salt together in a medium bowl; stir in dried cranberries, white chocolate and nuts.
In a medium saucepan, melt butter over medium heat. Continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes.; take care not to burn.
Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.
Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. (For chewier oatmeal cookies, bake 30 seconds to 1 minute less. For very crispy cookies bake 30 seconds to 1 minute more.) Slide parchment onto racks to cool cookies completely.
Dark chocolate cherry oatmeal cookies: Substitute dark chocolate for the white, and dried cherries for cranberries.
Browned butter oatmeal cookies with milk chocolate and candied orange: Substitue milk chocolate for the white, and diced candied orange for the cranberries.