Savory Double Cheese Slice-and-Bake Cookies

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 cups grated sharp Cheddar cheese (about 8 ounces)
• 1 cup grated aged Asiago or Manchego cheese (about 4 ounces)
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup coarsely chopped toasted pecans (see page 168)

1. Using an electric mixer fitted with the paddle attachment, beat the butter and cheeses on medium speed until combined, about 1 minute.
2. Add the flour, salt, and cayenne pepper and beat on low speed until combined.
3. Stir in the pecans.
4. Divide the dough in half; shape each half into a roll about 2 inches in diameter and 8 to 10 inches long.
5. Wrap in waxed paper and chill for at least 4 hours or overnight.
6. Preheat the oven to 350F.
7. Grease baking sheets with butter or cooking spray or line with silicone liners.
8. Unwrap the dough and slice into 1/8-inch rounds.
9. Place the rounds on the prepared baking sheets about 1/2 inch apart.
10. Bake until the cookies are lightly browned around the edges and crisp, about 10 minutes.
11. Make the dough up to 2 weeks in advance, wrap in waxed paper and then a layer of plastic wrap, and refrigerate until ready to use.
12. Or keep baked cookies in an airtight container up to 3 days, or wrap and freeze for up to 3 weeks.
13. Bring to room temperature before serving.
14. Asiago is an Italian cows milk cheese that comes two ways: aged Asiago, which is a hard cheese (sometimes called the poor mans Parmesan) that grates easily; and fresh Asiago, which is softer and lighter in color.
15. Only aged Asiago will work in this recipe.

unsalted butter, cheddar cheese, manchego cheese, flour, kosher salt, cayenne pepper, pecans

Taken from www.epicurious.com/recipes/food/views/savory-double-cheese-slice-and-bake-cookies-382659 (may not work)