Cayenne Pepper Wafers/Savory Shortbread

This is not fine art, but baking is still creative. So many people have asked me for this recipe that I’ve remembered to finally post it.
Probably makes 6 dozen (though I eat so many, I’ve never counted).
Ingredients:
1/2 lb. Gruyere, grated (I do this in a food processor)
2 sticks salted butter, room temp.
1/2 teaspoon cayenne pepper
2 & 1/2 cups flour
1 cup chopped pecans (again, food processor).
In a medium sized bowl, cream together cheese and butter. In a large bowl mix flour and cayenne. Gradually add butter mixture to flour. Add nuts, mix well.
Divide dough in 1/2. Shape into two logs, each 1.5″ in diameter. (Sprinkle tiny bits of water if needed to help shape dough). Wrap well w/ plastic wrap & refrigerate at least 1 hour.
With a sharp knife, cut logs into 1/4″ slices. Place on un-greased cookie sheets 1″ to 2″ apart. Bake 15 to 20 minutes at 350 F degrees until lightly colored. Cool on racks and then store in air-tight containers.
These freeze well so can be made ahead if needed.
Enjoy!