Cranberry-Pecan Cheese Wafers

Yes, I  grabbed this right out of December's Southern Living.  I was afraid one of you would miss it, and it's too wonderful to miss.  This is a must do for the holidays. Serve plain, with your favorite cheese ball or cheese spread, or better yet with my favorite pate'.  The pate' recipe can be found here on October Farm.  Of course this is a Joyce recipe!  I could eat this stuff on cornbread.

Cranberry-Pecan Cheese Wafers
18 dozen
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1 1/2 cups chopped pecans
1 1/2 cups coarsely chopped sweetened dried cranberries
2 cups butter, softened
4 cups (16 ounces) 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

1.  Preheat oven to 350 degrees F.  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 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 at least 8 hours to three days.

4.  Preheat oven to 350 degrees F.  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)