NUTTALL’S COUNTRY STORE WINE BITES
1 c. butter, room temperature
¾ tsp. cayenne pepper
8 oz. bag grated sharp Cheddar cheese, room temperature
1 c. chopped pecans
2 c. all-purpose flour
½ tsp. salt
Cream butter and cheese together in food processor. Add flour, salt and pepper. Add pecans. Roll into balls and flatten with a fork making a crosshatch. Bake on an ungreased cookie sheet at 325°F. for 25 to 30 minutes for cookie-size balls; 16 minutes for dime-size balls.