Bake 10 to 14 minutes or until golden brown, rotating cookie sheets halfway through bake time. Meanwhile, in 1-quart saucepan, heat whipping cream. Cook over medium heat 5 minutes. Add wine, remaining 1/2 cup of the cheese, remaining 1 teaspoon of the garlic paste and 1/8 teaspoon pepper; stirring constantly with wire whisk until cheese is melted. Remove from heat; cool slightly to thicken.