- 3/4 cup (about 2-1/2 to 2-3/4 ounces) pecans
- 4 strips bacon, minced (you should have about 1/2 cup, packed)
- Salted butter as needed, to make 1/2 cup with bacon drippings
- 1 cup (about 4-3/4 ounces) crumbled blue cheese
- 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
- 1/2 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- Preheat an oven to 350 degrees F.
- Spread the nuts on a rimmed baking sheet and bake until lightly toasted, about 5 to 6 minutes. Let cook, and then coarsely chop.
- In a medium skillet or sauté pan over medium to medium-high heat, sauté the bacon until crispy, about 5 minutes; do not scorch. Drain the drippings into a heatproof measuring cup, and reserve the bacon separately. Let cool. To the cooled drippings, add butter as needed to make 1/2 cup total.
- With an electric mixer, cream the cheese, thyme, and pepper together in a mixing bowl. Add the butter mixture and mix in well. Add the flour and mix the dough for about 2 minutes. Add the bacon and nuts and mix until just evenly combined. Refrigerate the dough for at least 30 minutes to chill.
- Preheat an oven to 350 degrees F at least 20 minutes before baking. Line baking sheets with parchment paper or leave them ungreased.
- Scoop up the dough by rounded teaspoonfuls and shape into 1-inch diameter balls (you should get 36 to 40). Place, spaced 2 inches apart, on the baking sheets. With a fork, flatten to 1-1/2-inch-diameter rounds, dipping the tines into flour as needed, and making crisscross patterns as you would on peanut butter cookies. Bake until lightly golden at the edges, about 14 to 16 minutes. Cool on the pan.
Makes 36 to 40.
- Snacks, Crackers
- North American