1 tsp. cayenne pepper
1 tsp. salt
2 1/2 c. flour
1/2 lb. Cheddar or Gruyere cheese, grated
1/2 lb. unsalted butter, room temperature
1 c. chopped pecans

Sift together cayenne, salt and flour; set aside. Using electric mixer, cream together cheese and butter until well blended.

Gradually add dry ingredients; if dough becomes too thick, use a wooden spoon to stir. Add chopped pecans. Divide dough in half and shape into logs approximately 1 1/2 inches in diameter and 9 inches long. Wrap well in plastic and chill for at least 1 hour or freeze.

Preheat oven to 350 degrees. Generously butter several baking sheets, or line with parchment paper. Using a knife (sharp) cut logs into 1/4 inch slices and place wafers on baking sheets.

Bake just until slightly colored, about 15-20 minutes. Remove from baking sheets and cool on wire racks. Store in airtight container. Makes 6 dozen wafers.

Note: Dough may be frozen and baked just before serving.