Instructions:

For Cheddar-Black Pepper Shortbread Coins:

1. Using electric mixer fitted with a paddle attachment, beat Kerrygold Unsalted Butter, salt and black pepper together at medium speed, until just blended
2. Turn speed to low, add Kerrygold Reserve Cheddar Cheese and flour, mixing just until smooth – be careful not to overmix
3. Divide dough in half, form into logs, 1 1/2” in diameter
4. Wrap tightly in plastic wrap, chill for at least one hour (can be made up to a day ahead)
5. Preheat oven to 350 degrees F
6. On a lightly floured board, cut logs into 1/8” thick rounds
7. Place on parchment-lined baking sheets, one inch apart
8. Bake approximately 10-13 minutes, or until rounds are very lightly golden and the edges just begin to brown
9. Let cool briefly on baking sheet
10. Serve slightly warm, or let cool completely
11. Delicious with red wine, bubbly or cocktails
12. If not serving immediately, store in airtight container. Freeze dough for up to a month.

For Buttery Rosemary Pecans:

1. Preheat oven to 350 degrees F
2. Spread pecans on large baking sheet in single layer and toast for 10-14 minutes, until lightly browned and fragrant
3. Melt Kerrygold Unsalted Butter in large skillet over medium-high heat
4. Add rosemary, salt, sugar, stir briefly. Add pecans, stirring until butter is golden brown and nuts are thoroughly coated, 3-5 minutes
5. Spread nuts on parchment-lined baking sheets and let cool completely, stirring occasionally