Need some go-to recipes when family and friends come to visit? You’ve come to the right place. Today, we’re featuring Holiday treats…some are spicy, some are sweet!
Being from Georgia, pecans are a Christmas staple at my house. These are a hit at parties and social gatherings!
These cherry cookies are so festive…and equally yummy!
3 C. grated sharp cheddar cheese
1 stick butter, softened and cut into 8 pieces
1 1/2 C. all-purpose flour, and extra for dusting
1 t. kosher salt
1 whole habanero (de-seeded to keep the flavor but tame the heat)
1/2 t. ground cumin
2 T. whipping cream
Preheat the oven to 350*. In a food processor, combine cheese, butter, flour, salt, cumin, and habanero. Pulse until mixture resembles coarse crumbs. Add cream. Pulse again, until the dough forms into a ball. On a lightly floured surface, use a lightly floured rolling pin and roll the dough into a large rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into long, thin strips, 1/4 to 1/2 inch wide. Stick the knife in flour after every few slices to ensure a clean cut. Gently transfer the strips to an ungreased cookie sheet, leaving 1/4 inch between them. Make the straws any length you want from 2 to 8 inches. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from oven. Cool on wire rack. Store when room temperature in air-tight container.
~ Jericha Kingston