Perfect with a glass of wine, these crumbly, crispy wafers have a bit of heat from the cayenne. Keep rolls in the refrigerator or freezer and be ready to slice and bake.
Cheddar Pecan Wafers
8 ounces shredded sharp or extra sharp cheddar cheese, room temperature
1 stick unsalted butter, room temperature
1 cup all-purpose flour
½ cup pecans, toasted and finely chopped
½ teaspoon cayenne pepper
½ teaspoon salt
Place cheese and butter in a medium bowl and beat with an electric mixer until well combined. Add remaining ingredients and beat until well blended.
Divide dough into 2 pieces, roll each piece into a 1-inch diameter log and wrap tightly in wax paper. Refrigerate at least 4 hours. Preheat oven to 350°. Line two baking sheets with parchment paper.
Slice each log into ¼-inch coins with a sharp knife and arrange 1-inch apart on prepared baking sheets. Bake 12-15 minutes, until golden. Remove from oven and allow to cool on baking sheet 2 minutes before transferring to paper towel lined rack to cool completely. Store wafers in an airtight container up to 4 days. Makes 60 wafers.