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In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans.
Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate until dough is firm, 2 hours.
Preheat oven to 350°. Unwrap and cut dough crosswise into ¼-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. Refrigerate in airtight containers.