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1
Using an electric mixer fitted with the paddle attachment, beat the butter and cheeses on medium speed until combined, about 1 minute.
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2
Add the flour, salt, and cayenne pepper and beat on low speed until combined.
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3
Stir in the pecans.
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4
Divide the dough in half; shape each half into a roll about 2 inches in diameter and 8 to 10 inches long.
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5
Wrap in waxed paper and chill for at least 4 hours or overnight.
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6
Preheat the oven to 350F.
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7
Grease baking sheets with butter or cooking spray or line with silicone liners.
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8
Unwrap the dough and slice into 1/8-inch rounds.
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9
Place the rounds on the prepared baking sheets about 1/2 inch apart.
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10
Bake until the cookies are lightly browned around the edges and crisp, about 10 minutes.
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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.
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12
Or keep baked cookies in an airtight container up to 3 days, or wrap and freeze for up to 3 weeks.
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13
Bring to room temperature before serving.
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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.
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15
Only aged Asiago will work in this recipe.
