1 cup softened unsalted butter
2 cups shredded extra sharp cheddar cheese*
2 1/4 cups all-purpose flour
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne powder
Dashes of water
1/2 cup toasted pecans, chopped
In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Will be crumbly - I add a dash of water until it looks less dry. Stir in pecans. (The heat from your hands will bring it all together into logs.)
Lay out sheet of saran wrap on clean work surface. Take half of mixture and start molding it in to a long log. Wrap it up tight and do the same with another piece of wrap and the rest of the mixture. As you are rolling up the saran wrap around the log, try to mold it into a rounded log. Refrigerate at a minimum two hours.
Preheat oven to 350. Unwrap a log at a time - slice into 1/4" slices. Place 1" apart on a heavy baking sheet. Bake until the edges are slightly crisp and lightly brown, 12-14 minutes. Cool completely and put in airtight containers. Can be refrigerated - but they don't last long enough around here to bother.
*I don't use pre-shredded cheese - I shred it in my food processor. Makes all the difference IMO!
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