2 c. shredded Cheddar cheese (I use extra sharp & sharp) (about 8 oz.)
1/4 lb. butter, softened
1/2 tsp. salt
Few grains cayenne pepper
1 1/2 c. sifted all-purpose flour
Pecan halves

Place cheese, butter, salt and cayenne in a bowl and mix well. Gradually stir in flour. When all flour is moistened, turn dough out onto wax paper and shape into a roll about 12 inches long and 1 1/2 inches in diameter. Wrap in wax paper and chill several hours or up to 1 month in the refrigerator.

When needed, slice into thin wafers and place on cookie sheet. Place a pecan half on each wafer. Bake 15 minutes or until lightly browned at edges. Makes 5 1/2 dozen.