Savory Double Cheese Slice-and-Bake Cookies

1. 1

   Using an electric mixer fitted with the paddle attachment, beat the butter and cheeses on medium speed until combined, about 1 minute.

2. 2

   Add the flour, salt, and cayenne pepper and beat on low speed until combined.

3. 3

   Stir in the pecans.

4. 4

   Divide the dough in half; shape each half into a roll about 2 inches in diameter and 8 to 10 inches long.

5. 5

   Wrap in waxed paper and chill for at least 4 hours or overnight.

6. 6

   Preheat the oven to 350F.

7. 7

   Grease baking sheets with butter or cooking spray or line with silicone liners.

8. 8

   Unwrap the dough and slice into 1/8-inch rounds.

9. 9

   Place the rounds on the prepared baking sheets about 1/2 inch apart.

10. 10

    Bake until the cookies are lightly browned around the edges and crisp, about 10 minutes.

11. 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. 12

    Or keep baked cookies in an airtight container up to 3 days, or wrap and freeze for up to 3 weeks.

13. 13

    Bring to room temperature before serving.

14. 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. 15

    Only aged Asiago will work in this recipe.

* Per serving · 4 servings · Values may vary.