Step 1

Beat together flour and pimiento cheese at medium speed with a heavy-duty electric stand mixer 1 minute. Add pecans and butter; beat until blended. Wrap dough in plastic wrap; chill 2 hours.

Step 2

Preheat oven to 400°. Place dough on a well-floured surface and roll to ⅛-inch thickness. Cut into 48 rounds with a 2-inch round cutter, re-rolling scraps once. Arrange half of rounds 2 inches apart on parchment paper-lined baking sheets; spoon ½ teaspoon strawberry preserves onto center of each round, and top with remaining rounds, pressing edges to seal.

Step 3

Bake at 400° for 12 to 15 minutes or until golden brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely (about 30 minutes).