Makes 32 Wafers
Prep time: 20 minutes
Chill Time: overnight
Bake time: 10-12 minutes

1/2 cup pecans
1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick
1/2 cup shredded cheddar cheese, room temperature
1/2 cup grated Parmesan cheese, room temperature
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
Preheat oven to 350F.

In a shallow baking pan, toast pecans until fragrant, about 10 minutes. Cool nuts completely; finely chop.

In the bowl of an electric mixer at medium speed, combine Butter Flavor Crisco, cheddar and Parmesan Cheese. Beat until well combined, about 2 minutes. Add flour, salt, cayenne; and onion powder; beat until a dough forms, about 2 minutes. On a sheet of wax paper, roll dough into a 1-inch-diameter log about 12-inches long; using waxed paper as a guide, roll and press log in chopped pecans. Wrap tightly in wax paper and foil; chill overnight. (Note: Dough will keep, frozen, 2 months)

Preheat oven to 350F.

With a sharp knife cut log crosswise into 1/4-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets. Bake until golden and just firm to the touch, 10 to 12 minutes. (Wafers will spread) Cool on baking sheet. (Note: flavor improves with age, best made a day or two in advance. Wafers will keep in an airtight container at room temperature 4 days)