Cream the butter on medium speed until light and fluffy, about 2 to 3 minutes. Add the Worcestershire sauce and the Tabasco, blending it into the butter using medium speed.
Toss in the shredded cheese, blending into the butter mixture.
Stir in the chopped pecans and ⅓ cup of the flour on low speed. Add the remaining flour ⅓ cup at a time working into the cheese.
Turn the dough out onto a lightly floured surface – it will look crumbly. Gently work the dough by hand until the flour is blended into the cheese mixture.
Divide the dough in half and roll each piece into a log about 2” in diameter. Wrap each piece in plastic wrap and refrigerate for at least 3 hours or up to 2 days.
When you’re ready to bake, slice into ¼” thick slices. Place each cheese cracker on a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between each cracker for spreading.
Top all or part of the crackers with a pecan half.
Bake in a 350-degree oven for 12 to 15 minutes or until the crackers are barely crisp and starting to brown on the edges. Let the crackers cool on the baking pans for about 5 minutes then transfer them to a wire rack to cool completely.