DIRECTIONS

1. PLACE pecans in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Cool completely. Finely chop.
2. COMBINE shortening, cheddar and Parmesan cheeses in bowl of electric mixer. Beat at medium speed until well combined, about 2 minutes. Add flour, salt, cayenne and onion powder. Beat about 2 minutes or until a dough forms.
3. ROLL dough on a sheet of wax paper into a 1-inch diameter log about 12-inches long. Using wax paper as a guide, roll and press log in chopped pecans. Wrap tightly in wax paper and foil. Freeze 2 hours.
4. HEAT oven to 350°F. Line baking sheets with parchment.
5. CUT log crosswise with sharp knife into ¹/₄-inch thick slices. Place ¹/₂-inch apart on prepared baking sheets.
6. BAKE 10 to 12 minutes or until golden and just firm to the touch. Wafers will spread while baking. Cool on baking sheet.
7. Unbaked dough will keep, frozen, for 2 months.
8. Flavor improves with age. Best made a day or two in advance. Wafers will keep in an airtight container at room temperature up to 4 days.