Gina: These crispy crackers—cheese, nuts, and a serious visit from the spice fairy—are my kind of snack. I like this recipe because it makes several logs of dough, giving me a few to bake off now and a few more to have in the freezer, for the next time guests stop by. These crisps are the perfect holiday appetizer, when folks are overloaded on sweets and craving a savory snack to have with their drinks.

　　

Ingredients

makes about 100 crisp

　　1 pound extra-sharp cheddar, grated

　　1 cup plus 1 tablespoon butter

　　1 1/3 cups pecans

　　Kosher salt

　　2 cups all-purpose flour

　　1 1/4 teaspoons cayenne pepper

　　1/2 teaspoon black pepper

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Coarsely grate the cheddar cheese, and transfer it to the bowl of an electric mixer fitted with the paddle attachment. Cut the two sticks of butter into sixteen pieces, and scatter the pieces over the cheese. Let the cheese and butter soften. Place the pecans in one layer on a baking sheet, and toast them in the oven until they are a shade darker and fragrant, 7 to 8 minutes. While the nuts are still warm, transfer them to a medium bowl and toss with the remaining tablespoon of butter (the hot nuts will melt the butter) and salt to taste. Cool the nuts completely, then finely chop.

　　

Step 3

Add the chopped pecans, flour, a pinch of salt, cayenne, and black pepper to the bowl of the mixer, and beat the ingredients at medium speed until the mixture pulls together into a dough, about 2 minutes.

　　

Step 4

Divide the dough into eight pieces. On a sheet of waxed paper, roll each piece of the dough into a log 1 inch in diameter, and wrap the logs tightly in waxed paper and foil. Chill the logs for at least 8 hours and up to 1 week. The dough will keep frozen for 2 months.

　　

Step 5

Preheat the oven to 350°F.

　　

Step 6

Working with one log at a time, cut the log crosswise into 1/8-inch-thick slices, and arrange the slices 1/2 inch apart on parchment-lined baking sheets. Bake the crisps in batches until they are golden and just firm to the touch, 10 to 12 minutes. Cool the wafers on the baking sheet. Stored in an airtight container at room temperature, the wafers will keep for up to 4 days.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.