Smoky Cheddar Shorties

Line large rimless baking sheets with parchment paper or nonstick baking mats; set aside.

In large bowl, beat butter with cheese until blended but still rough. Stir in chopped pecans, salt and cayenne pepper; stir in egg yolks, 1 at a time. Pour in flour; stir to form ragged dough. With floured hands, work into ball; divide in half and press into discs. Cut pecans in half lengthwise; set aside.

Between waxed paper, roll out 1 disc of dough at a time to 1/4-inch (5 mm) thickness. With fluted 1-1/2-inch (4 cm) oval cookie cutter, cut out shapes. Transfer to prepared pans, leaving scant 1 inch (2.5 cm) among shapes. Firmly press pecan piece into each. Chill until firm, about 30 minutes.

Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, until slightly darker underneath, about 30 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 2 days or freeze for up to 1 month.)

Additional information :

Variation
Smoky Cheddar Coins: With floured hands, form dough into two 9-inch (23 cm) logs. Brush with 1 lightly beaten egg white. Roll each log in 2 tbsp (25 mL) chopped pecans or walnuts. Wrap snugly, pressing nuts into dough; chill until firm, about 2 hours. (Make-ahead: Overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.) Cut into 1/4-inch (5 mm) thick slices. Bake as directed.

Source : Canadian Living Magazine: December 2005