Cheese & Pecan Cocktail Coins

1 c. (4 oz.) finely chopped pecans 

1 c. (4 oz.) sharp Cheddar cheese grated 

1 c. sifted flour 

1 stick ( 4 oz. or 1/2 c.) butter or margarine 

1 tsp. salt 

1/8 tsp. pepper

Bring all ingredients to room temperature. Blend throughly. Dough will be stiff. Divide dough in half and roll into two logs about the diameter of a quarter.  Wrap well and chill. Slice 1/4- inch thick and bake on a greased or Teflon coated pan in a 350 degree oven for 10 to 12 minutes until lightly browned at the edges. Remove from pan and cool on rack. These coins keep well on the shelf or indefinitely in the freezer when well wrapped. Recipe makes 6 to 7 dozen coins.