In the work bowl of a food processor, pulse together flour, cheese, butter, salt, paprika, garlic powder, red pepper, and Worcestershire until combined. With processor running, gradually add milk until a dough forms.

Roll dough into a 2-inch-diameter log. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.

Unwrap dough and cut into ¼-inch-thick slices. Place 2 inches apart on prepared pans. Top each round with 1 pecan half, pressing gently to secure.

Bake until golden and crisp, 18 to 20 minutes. Let cool completely before serving or store in an airtight container for up to 1 week.