Shelly's Recipe

SPICY JACK CHEESE CRISPS

Category: Cheese

1/2 cup butter, softened
2 (8-oz) blocks Monterey Jack cheese with peppers, shredded
2 cups flour
96 pecan halves

Beat softened butter and Monterey Jack cheese until blended; add flour, beating until blended. Divide dough into 3 equal portions; shape each portion into a 6 inch log. Cover and chill at least 8 hours. 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. Bake, in batches, at 350 for 8 to 10 minutes. Remove crisps to wire racks to cool. Store in an airtight container.