Pecan Cheese Crisps

1 1/2 cups freshly shredded Parmesan cheese (abt. 6 oz.)
1/4 cup finely chopped toasted pecans

Preheat oven to 400 degrees.  Mix cheese and nuts.  Spoon mixture by rounded tablespoonsful 2 inches apart onto parchment paper lined baking sheets, forming mounds.  Flatten each into a 2 inch round, creating an even thickness.  Bake 7 to 10 minutes or until golden brown.  Transfer to a wire rack and let cool until crisp.  Store between layers of waxed paper in an airtight container for up to 3 days.  Makes about 2 1/2 dozen.