organic butter, softened
extra-sharp cheddar cheese, grated
sprouted flour (your choice)
aluminum-free baking powder
Cream together butter and cheese.
In a separate bowl stir together flour, baking powder, pepper, and salt.
Add to butter and cheese mixture and blend together until creamy.
Place mixture on wax paper and form a ball.
Cover and chill in refrigerator for at least 1 hour.
Preheat your oven to 350°.
Roll out refrigerated dough until thin.
Cut out 1-inch circles using a bottle cap or very small cookie cutter.
Put 1 pecan half on the left or right edge of each dough circle.
Fold dough over and seal edges with a fork.
Bake about 15 minutes until browned.
Let cool slightly on pan.
Transfer to wire rack to cool completely.