½ cup salted butter, VERY COLD
1/4 tsp kosher salt
1/4 tsp cayenne pepper
1/2 teaspoon garlic powder 1 cup all-purpose flour
pecan halves
Using a food processor with grater blade, grate log of extra sharp cheddar cheese and then grate COLD butter on top of it. Change to plane blade and mix in other ingredients. Add a tsp of water (up to 3) and it should all come together in a ball.
Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment or plastic wrap to seal. Refrigerate for at least 30 minutes - I do overnight.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Remove the dough from the refrigerator, unwrap, and place on a cutting board. Cut the log into ⅛-inch-thick slices and place ¼ inch apart on the prepared baking sheet. Put a pecan half in center of each cracker.
Bake until light golden brown, about 8 minutes. Transfer the pan to a wire rack and allow the crackers to cool completely. The crackers can be stored in an airtight container at room temperature for up to 1 week.
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