Cheddar-Black Pepper Shortbread Coins

• Using electric mixer fitted with a paddle attachment, beat butter, salt and black pepper together at medium speed, until just blended

• Turn speed to low, add cheese and flour, mixing just until smooth – be careful not to overmix

• Divide dough in half, form into logs, 1 1/2” in diameter

• Wrap tightly in plastic wrap, chill for at least one hour (can be made up to a day ahead)

• Preheat oven to 350 degrees F

• On a lightly floured board, cut logs into 1/8” thick rounds

• Place on parchment-lined baking sheets, one inch apart

• Bake approximately 10-13 minutes, or until rounds are very lightly golden and the edges just begin to brown

• Let cool briefly on baking sheet

• Serve slightly warm, or let cool completely

• Delicious with red wine, bubbly or cocktails

• If not serving immediately, store in airtight container. Freeze dough for up to a month.

Buttery Rosemary Pecans

• Preheat oven to 350 degrees F

• Spread pecans on large baking sheet in single layer and toast for 10-14 minutes, until lightly browned and fragrant

• Melt butter in large skillet over medium-high heat

• Add rosemary, salt, sugar, stir briefly. Add pecans, stirring until butter is golden brown and nuts are thoroughly coated, 3-5 minutes

• Spread nuts on parchment-lined baking sheets and let cool completely, stirring occasionally