Spicy Jack Cheese Crisps

1. 1

   Beat softened butter and Monterey Jack cheese at medium speed with an electric mixer until blended; add flour, beating until blended.

2. 2

   Divide dough into 3 equal portions; shape each portion into a 6-inch log. Cover and chill at least 8 hours.

3. 3

   Cut each log into 32 (1/8-inch) slices, and place on ungreased baking sheets. Gently press 1 pecan half into center of each wafer.

4. 4

   Bake, in batches, at 350u00b0 for 8 to 10 minutes. Remove crisps to wire racks to cool. Store in an airtight container. Prep: 30 min., Chill: 8 hrs., Bake: 10 min. per batch

* Per serving · 4 servings · Values may vary.

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