1/2 pound cheddar cheese, shredded
1 stick butter, softened
1/2 teaspoon salt
1/2 cup pecans, chopped fine
1/4 cup shallots or onions, minced fine
1 cup flour
In a large bowl mix cheese and butter. Stir in everything else until well blended. You may need to use your hands to knead it together. Make 2 rolls about 1 1/2-inch in diameter. Wrap each in waxed paper and refrigerate until thoroughly chilled. Slice 1/8″ to 1/4″ thick. Bake on lightly greased sheets at 350 degrees for 10 to 15 minutes. The rolls keep well for several days in the refrigerated if completely covered so they do not dry out. Slice and bake as needed.