Cranberry-Pecan Cheese Wafers

When I make up Christmas cookie tins, I always like to include one or two savory cookies. This recipe is from Southern Living's December 2011 issue. Preparation time includes 8 hours chilling time.

• Ready In: 8 hrs 45 mins
• Yields: 16 dozen cookies

Ingredients

• 1 1⁄2 cups  chopped pecans
• 1 1⁄2 cups  coarsely chopped dried sweetened cranberries
• 2  cups butter, softened
• 4  cups  freshly shredded extra-sharp cheddar cheese
• 1 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons  ground red pepper
• 4  cups all-purpose flour
•  parchment paper

Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).