Ingredients
2
cups Gold Medal™ self-rising flour
3/4
cup cold butter, cut into pieces
2
cups shredded sharp Cheddar cheese (8 oz)
3/4
teaspoon ground red pepper (cayenne)
3
tablespoons ice water
Salted toasted pecan halves, if desired
Preparation
Heat oven to 400°F. In food processor, place flour and butter. Cover; process until mixture looks like coarse meal. Add cheese and red pepper. Cover; process, using quick on-and-off motions, until combined. With food processor running, gradually pour water through feed tube; process just until dough forms a ball.
Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten each cookie with bottom of drinking glass; gently press 1 pecan half into center of each cookie.
Bake 12 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.
