One of my favorite cookies is a pecan shortbread called “Sandies.”  Buttery and sweet with lots of ground pecans insides, they’re usually covered in confectioner’s sugar–which makes them messy to eat since they’re also crumbly.  Well, yesterday was my monthly Mah Jong game day so on Wednesday I decided to make a munchy that played with the idea of Sandies but made them savory.  Think of it as a gussied up Cheezit.  In a food processor, I put 2 oz of butter, 6 oz. of broken up cheese (I used a mix of Parmigiano, Cheddar, Gruyere and a little Gorgonzola but this is a great recipe for those bits and pieces in the drawer.), a big handful of pecans, about 2/3 cup of flour, 1/3 tsp salt and some cayenne.  If it doesn’t come together add milk/cream by the tablespoon.  Then roll into log, let chill at least an hour (overnight is great) and cut into coins.  Bake on cookie sheet lined with parchment paper (they will only spread a little) in a 375 oven until golden — about 10 minutes.  Sprinkle with Kosher salt and let cool.  Crispy, cheesy, salty–what could be bad about that?