These irresistible cheesy wafers are addicting; the pecans add texture and flavor. Cheese wafers were the rage in the 1960s and they’re still very much "in vogue" today.

1 pound shredded sharp cheddar cheese
1 cup (2 sticks) butter or margarine, at room temperature
3 cups self-rising flour
1 /2 teaspoon (or more to taste) cayenne pepper
2 cups finely chopped Georgia pecans

Preheat the oven to 350°. In the bowl of an electric stand mixer or in the food processor fitted with a steel blade, place shredded cheese and softened butter.

Beat or process until well combined. Add flour, cayenne pepper and pecans. Beat or process a bit more, or until pecans have just been incorporated.

Shape the dough into four logs, about 1 1 /4 inches in diameter. Wrap in plastic wrap or waxed paper and chill 1 hour, or freeze for about 20 minutes.

** Slice logs into 1 /4 -inch rounds and bake in batches on ungreased baking sheets until crisp but not browned, 12 to 15 minutes.

With a metal spatula, remove the crackers to a wire rack to cool. Serve at once or store in an airtight container for up to a week. Yields: 6 dozen

*NOTE: The dough may appear dry, so more butter may be needed.

**This dough may be frozen, baked or unbaked, for up to 6 months.

Recipe Source: Georgia Pecan Commission