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In a large mixing bowl, beat butter with an electric mixer on medium speed for 1 minute. Using a wooden spoon, stir in Parmesan. Stir in flour, paprika and cayenne until combined. Stir in pecans and chives to form a crumbly dough.
Turn dough out onto a lightly floured surface. Gently knead until dough clings together. Shape into a 12-inch-long log. Wrap log in plastic wrap; chill overnight.
Preheat oven to 325°F. Using a serrated knife, cut log into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased baking sheet. Bake for 15 to 17 minutes or until set. Transfer rounds to a wire rack and let cool.