You’ve had pimento cheese on a cracker, now you can have pimento cheese in your cracker. In my on-going quest to eat as much pimento cheese as possible, I arrive at these little gems. They are a hybrid of two Southern party classics – pimento cheese, the pate of the South, and the classic cheese straw. Crumbly and cheesy, with the tang of pimentos and the crunch of pecans, these are the perfect nibble with tall glass of ice tea (or short glass of bourbon). They are wonderful packed up in your heirloom Tupperware for a weekend at the lake or displayed on your heirloom silver for shower or a cocktail party. They are a marvelous standby, as you can keep the rolls in the freezer for emergencies and they make a lovely gift, wrapped up with a ribbon.
And yes, to answer the obvious question, I would serve pimento cheese crisps and pimento cheese sandwiches at the same time.
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what a great idea, Pimento cheese is a staple around here, can’t wait to give this a try!
These are cute! I do a cheddar cheese cracker with pecans that is very similiar. And I agree…you can’t never have too much pimento cheese! Giggles
It was great meeting you at the Southern Food Writers conference. Get to work on that book!
If you’re going to pare two Southern culinary classics, nothing seems more perfectly matched than cheese straw and pimmenocheese! Genius!
these look soo good and perfect finger food
These look delicious! I buy pimento cheese from central market and its wonderful…how would you suggest making these crisps with store bought pimento cheese?
You can’t make these with store bought pimento cheese – the mayonaise base would be to creamy.
Can you make these without a food processor???
Yes, mix the butter and cheese together, then cut it into the flour with two knives or a pastry blender (like you would with biscuits). Blend until it forms a soft dough, using your hands if needed. Carefully add the pimentos nd knead together.
Thanks! I made the dough tonight without the food processor.. I’m using them as an appetizer for a cookout this weekend. I baked a few off tonight for “quality control” and they were delicious! Thanks for sharing!
Can you double this recipe?
If your food processor is big enough. I frequently make 2 or 3 batches back-to-back, wiping out the bowl between them.
Many thanks! I plan to try this soon.
Thank you can’t wait to try!
Is the flour all-purpose or self-rising?
All-purpose, unless otherwise specified. Enhjoy!
We have a nut allergy in our house. Can these be made without the pecans?
Emily – absolutely!
Just took these out of the oven, may never make my bland cheese wafers again!! Wow!!
What do you mean by “scraping out all the pimento cheese pieces.” Do you not use them in the final product?
Some of the pimento pieces tend to stick to the side of the bowl, so you want to scrape them out and add them back to the dough.
I made these tonight! They were fantastic. I am wondering how to store these. Do they need to be refrigerated?
Thanks!
No refrigeration – just store them in an aoirthight container!
If you freeze them, do they need to thaw out in the refrigerator before baking them or can you slice them frozen and bake them?
Don’t thaw them completely, just leave on the counter for several minutes until you can cut slices and bake right away.
My fave pimento cheese recipe uses roasted red bell pepper instead of pimentos. Do you think that would work in this? (*smile* want to make these now and not have to run to the store for a jar of pimentos)
Approximately how many wafers will this recipe make assuming each wafer is 1/4″ thick?
about 3 dozen
sounds delish cant wait to try
Would this work with cutting with a cookie cutter instead of a log??
Honestly, I’ve never tried. The dough is not particularly flexible and benefits from being rolled tightly and chilled.