Cheddar Cookies

Ingredients

• 0.8 cup butter cold cut into pieces
• 0.8 teaspoon ground pepper red
• 3 tablespoons ice water 
• 1 halves pecan salted toasted (optional; see Note)
• 2 cups self-rising flour 
• 8 ounce sharp cheddar cheese shredded

Equipment

• food processor
• frying pan
• baking sheet
• paper towels
• oven

Directions

1. Process flour and butter in a food processor until mixture resembles coarse meal.
2. Add cheese and pepper; pulse 6 to 8 times or until combined. With processor running, gradually add water through food chute, and process just until dough forms a ball.
3. Drop dough by level tablespoonfuls 2" apart onto ungreased baking sheets. Flatten each cookie with the bottom of a glass; gently press 1 pecan half into center of each cookie, if desired.
4. Bake in batches at 400 for 12 minutes.
5. Let cool on baking sheets 2 minutes.
6. Remove cookies to wire racks to cool. Store in an airtight container.
7. Note: To toast pecan halves, coat them with cooking spray, and place in a large skillet. Cook over medium heat 6 to 7 minutes or until lightly toasted.
8. Remove pecans to a paper towel, and sprinkle lightly with salt.
9. Let cool.