In the bowl of a stand mixer fitted with the paddle attachment, cream together cheese and butter until smooth, about 1 minute on high-speed.

Add flour, salt, and pepper, and mix on low until the dough forms large crumbles.

Add 1 tablespoon of water and mix until combined.

Turn dough out on a lightly floured work surface and shape into a log about 12 inches long.

Spread pecan pieces across a sheet of plastic wrap and roll the log over, pressing the nuts into the surface. Wrap log in the plastic and refrigerate for at least 30 minutes.

Preheat oven to 350°F. Line two baking sheets with parchment.

Using a sharp knife, slice the log into disks about 3/8-inch thick and place on prepared sheets.

Bake for 20 to 22 minutes, or until very lightly browned.

Transfer to a cooling rack and let cool completely.