Blue Cheese Pecan Wafers

• 3/4 cup pecans, toasted and finely chopped
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup crumbed blue cheese (2 ounces)
• Bottled hot pepper sauce

1. In a medium bowl stir together the pecans, flour, salt and pepper. Using a wooden spoon, stir butter and blue cheese into flour mixture until mixture resembles coarse crumbs. Stir in hot pepper sauce. Shape dough into a ball; knead until smooth. Divide dough in half.
2. On parchment or waxed paper, shape each dough half into a 7-inch long log.* Wrap in the parchment paper. Freeze for 30 minutes or until firm.
3. Cut each log into slices, about 1/4-inch thick. Place slices about 1-inch apart on silicone baking mat (Silpat(R))-lined baking sheets. Bake in a 350u0b0 F oven for 10 to 12 minutes or until edges are turning brown. Transfer to wire racks to cool. Makes about 4 dozen.
4. * To get perfectly round and uniformly sized wafers, fold the parchment paper over the dough in half, with the seam facing you. Using a dough scraper or your hands, push the dough against the back side of the parchment paper until it is in the shape of a log. Continue pushing and shaping until the log is the desired size, and is uniformly round.
5. MAKE-AHEAD:
6. To store, cool wafers completely. Place in a covered container and refrigerate for up to 1 week, or freeze for up to 1 month. Thaw frozen wafers in the refrigerator before serving.

pecans, flour, salt, ground black pepper, unsalted butter, crumbed blue cheese, pepper sauce

Taken from www.epicurious.com/recipes/member/views/blue-cheese-pecan-wafers-50161319 (may not work)