Instructions:
1. Make the Dough:
In a large mixing bowl, cream together the softened butter and shredded cheddar until smooth and well combined.
Gradually add the flour, salt, and cayenne pepper (if using), mixing until a dough forms.
Gently fold in the chopped pecans.
2. Shape and Chill:
Divide the dough in half and shape each half into a log, about 2 inches in diameter.
Wrap the logs in plastic wrap and refrigerate for at least 1 hour (or up to overnight) until firm.
3. Preheat & Slice:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Unwrap the dough and slice each log into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet about 1 inch apart.
4. Bake:
Bake for 12-15 minutes, or until the edges are golden.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips:
Add Herbs: Mix in some fresh thyme or rosemary for an herby twist.
Storing: Store in an airtight container at room temperature for up to a week, or freeze for longer.
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