Pecan-Cheese Crisps

 Pecan-Cheese Crisps

Preheat oven to 400°.

Stir together 1 1⁄2 cups (6 oz.) freshly shredded Parmesan cheese and 3⁄4 cup finely chopped toasted pecans in a small bowl.

Spoon cheese mixture by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets, forming mounds.

Flatten each into a 2-inch round, creating an even thickness.

Bake 7 to 10 minutes or until golden brown.

Transfer to a wire rack, and let cool 15 minutes or until crisp.

Store between layers of wax paper in an airtight container up to 3 days.

Southern Living

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