Smoky Garlic Cheddar Shortbread Rounds

Ingredients:

1 8-ounce package Tofutti American cheese slices, unwrapped and torn into pieces (if using a mixer, rather than a food processor, first bring slices to room temperature)

1/2 cup vegan butter, room temperature

1/2 teaspoon sea salt (or more to taste if using unsalted butter)

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder or to taste

1/2 teaspoon smoked paprika or to taste

1 1/2 cups all-purpose flour

Optional but recommended: 1 cup finely chopped pecans, divided

Directions:

In bowl of electric mixer or food processor, combine Tofutti American cheese slices, butter, salt, pepper, garlic powder, and smoked paprika. Pulse until creamy and fully combined. Taste and adjust seasoning as desired.

Add flour, 1/2 cup at a time, mixing at low speed or pulsing, just until combined and dough comes together. If dough is to stiff, incorporate a tablespoon or 2 of ice water. If using pecans, add 1/2 cup to dough in mixer and beat at low speed just until evenly incorporated. If using food processor, turn dough onto work surface, sprinkle pecans over, and gently knead until nuts are evenly distributed.

Form dough into 4 logs about 1 1/2” in diameter and roll in remaining 1/2 cup pecans, pressing to adhered, wrap in plastic wrap, and refrigerate 30 minutes or overnight.

Preheat oven to 375 degrees. Line baking sheet with parchment paper. With thin sharp knife, slice dough into disks between 1/4 and 1/8-inch thick. Place 1/4-inch apart on baking sheet and bake 15 minutes or until lightly golden brown.

Remove from oven to a wire rack and allow to cool. Store in an airtight container up to 1 week.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.