1 c. + 2 tbsp. flour
1/4 tsp. salt
1/8 tsp. cayenne (1/8 to 1/4 tsp.)
10 oz. (or 1 stick) Cracker Barrel cheese, extra sharp yellow cheddar
1 stick soft butter

Mix butter and grated cheese. Combine dry ingredients and add to cheese mixture. Roll into logs 2 inches in diameter. Wrap in waxed paper and chill in refrigerator overnight.

Slice as thin as possible, place on cookie sheet and place pecan (1/2) in middle.

Bake at 375 degrees for 14-15 minutes until lightly browned.

Do not grease, but be sure to use a non-stick cookie sheet. You may line cookie sheets with foil, bake and cool and peel off foil.

Store in covered container. Refrigerate or store in cool place if keeping several days. They freeze very well.

NOTE: I use my thumb or finger and spread each cookie to attain the thin wafers everyone seems to prefer. They do not spread when baked.