Serves: 5
Total Calories: 1,109
Yield: 100

4 cups finely shredded Cheddar cheese
2 sticks butter, softened
1/4 teaspoon cayenne pepper
2 cups all-purpose flour, divided
2 cups finely chopped pecans
1 paprika

Mix cheese in mixer 2 minutes; add butter and mix till blended. Add pepper and 3 tablespoons flour. Blend well. Continue adding flour until mixture becomes soft dough and can be rolled into balls without sticking. Add finely chopped nuts. Dust hands and fork with flour. Form small balls. Flatten with fork on cookie sheet. Bake at 325° for 20–25 minutes. Sprinkle with paprika while hot, after you remove from oven, or sprinkle lightly with onion powder. Better after the first day. Keep in tin.

Fun Fact: Wild pecans were well-known among colonial Americans as a delicacy. Commercial growing of pecans in the United States did not begin until the 1880s. Today the nation produces 80–95 percent of the world’s pecans. Pecan trees may live and bear edible nuts for more than 300 years. Although Georgia is the largest producer of pecans in the United States, followed by Texas, New Mexico, and Oklahoma, the world’s largest pecan nursery is in Lumberton, Mississippi.

Nutritional Facts:

Serves: 5
Total Calories: 1,109
Calories from Fat: 831

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