Cheddar Cheese Shortbread
Servings: 6 dozen
1 cup unsalted butter, at room temperature
2 cups (8 ounces) grated sharp or extra sharp Wisconsin cheddar cheese
2 cups flour
1/8 teaspoon cayenne pepper
1/2 cup chopped pecans
Using an electric mixer, cream the butter and cheese until smooth. Add the flour, pepper and pecans. Mix well. The dough will be crumbly. Gather the dough and mold it into 3 logs, each 2 inches wide and 6 to 7 inches long. Wrap in foil or plastic wrap and refrigerate 2 hours or overnight.
Preheat oven to 350ºF. Cut refrigerated logs into 1/4-inch thick slices. Place on cookie sheets. Bake for 10 to 13 minutes. Watch carefully; do not over-brown. Cool on wire racks. Store in air-tight tin.