13 oz X-sharp cheddar cheese

    1/2 c  Butter

    1/2 c  Corn oil margarine

    1/4 ts Salt

    1/2 ts Cayenne pepper (to taste)

      3 c  All-purpose flour

           Pecan halves (optional)
  Grate cheese and mix with softened butter, margarine, salt and pepper until
  light.  Add flour and mix thoroughly (you may need to get your hands into
  the mixture to incorporate all the flour). Form the mixture into 3 or 4
  rolls, about the diameter of a quarter. Wrap each in aluminum foil and
  chill overnight. The next day, cut into thin slices and press a pecan half
  on top of each, if you wish.  Bake on ungreased cookie sheet at 350C8 to
  375C8F for about 15 minutes or until the edges are lightly browned. Can be

  made 3 to 4 days ahead and stored in airtight container.
  Note: If desired, add 1 cup of finely chopped pecans to dough. Small
  portions of the dough can be rolled into marble-sized balls, put on
  ungreased cookie sheets, flattened with a fork and baked at 350C8F until
  lightly brown around the edges.