Ingredients
- 2 c cheddar cheese (grated)
- 1 c sifted all-purpose flour
- 1/2 c butter
- 3/4 c pecans (chopped)
- 2 tb tomato juice
- 1/4 ts pepper (red)
- 1/2 ts salt
In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 12 inches long. Chill overnight. Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 minutes. Serves 6 to 8.
