Ingredients:

  • 1 cup (packed) Aged Sharp Cheddar Cheese, grated
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup (1 stick) unsalted Butter, chilled and diced
  • 1/2 cup Pecans, toasted and finely chopped
  • 1 1/2 teaspoons Fresh Rosemary, finely minced
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 1 to 2 tablespoons Cold Water

Instructions:

  1. In the bowl of a food processor (or large mixing bowl), combine the flour, salt, pepper, and fresh minced rosemary. Pulse briefly to combine. Add the cold, diced butter to the flour mixture. Pulse until the mixture resembles coarse meal or small peas. (If mixing by hand, use a pastry cutter or your fingertips.)
  2. Add the grated cheddar cheese and finely chopped pecans to the flour/butter mixture. Pulse until just combined, ensuring the cheese is dispersed but not completely melted or smeared.
  3. Add 1 tablespoon of cold water. Pulse 3-4 times. If the dough does not yet hold together when pinched, add the remaining water 1 teaspoon at a time. Remove the dough and gently form it into a unified disc or rectangle. Do not overwork the dough.
  4. Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 30 minutes. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  5. On a lightly floured surface, roll the chilled dough to a uniform thickness of about 1/4 inch. Use the small round cookie cutter to cut out the buttons. Gather the scraps, press them together gently, re-roll, and cut out the remaining buttons. Transfer the cut buttons to the prepared baking sheets, spacing them about 1 inch apart.
  6. Bake for 15 to 18 minutes (use 16 minutes as an average), rotating the pan halfway through. The buttons are done when the edges are lightly golden brown and the cheese is fragrant. Allow the buttons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.