Ingredients:

• 9 ounces of 2 cups flour
• 1 teaspoons salt
• 1/8 teaspoon cayenne
• 1/8 teaspoon baking powder
• 7 ounces cold butter cut into chunks
• 3 ½ ounces finely grate sharp Cheddar
• 1 ½ ounces finely grate Parmigiano
• 1 large egg, lightly beaten
• ½ cup finely chopped pecan or walnuts
• 1 large egg yolk mixed with a pinch or paprika and ½ teaspoons water as a glaze
• Kosher or sea salt for sprinkles……..minimally

Instructions:

1. Put flour, salt, cayenne, and baking powder in processor and pulse to combine.  Add the butter and pulse until the butter is in small pieces, six to eight one second pulses.  Add the cheese, pulse and finally add the egg and pulse until the mixture starts to come together.
2. Dump the dough on an unfloured surface.  Sprinkle the nuts on the pile of dough.  Knead by lightly smearing the ingredients together as you push them away from you.  Shape the dough into a flat disk, wrap in plastic and chill for an hour or two to let the butter firm.
3. Position racks in the top and bottom thirds fo the oven.  Preheat to 400°.  On a lightly floured surface, roll out the dough to about ¼ inches thick.  Stamp out shapes and arrange one inch apart on the ungreased sheets.  I like to use a ravioli stamp that I have.
4. Brush with the glaze and LIGHTLY sprinkle with the salt.  Bake until golden and thoroughly cooked inside.  This can take 15 to 20 minutes.  Rotate the sheets from front to back and top to bottom half way through..To test, break one in half and look to see if the center still looks doughy.  If so, cook for a few more minutes but be careful not to over bake.
5. Let cook on a rack and store only when completely cool.

Comments: This comes from FINE COOKING MAGAZINE.  These are great with drinks.  The dough keeps for two days in the fridge, and for months in the freezer.  Thaw it in the fridge before using.