Cheese Wafers
Submitted by bugchild
Sharp cheddar cheese wafers with a kick of cayenne and optional pecan topping. A classic Southern cocktail snack that’s slice-and-bake easy. Makes 60 crispy, buttery bites.
YIELD
60 servingsPREP
10 minCOOK
20 minREADY
30 minIf you’ve ever been to a proper Southern cocktail party, you’ve had these. And if you haven’t, well, bless your heart.
Sharp cheddar gets blended with butter, a touch of cayenne for heat, and just enough flour to hold it all together. Roll the dough into logs, chill overnight, then slice and bake until the edges go golden and crispy.
The result? Buttery, cheesy wafers with a slow cayenne burn that keeps you reaching for just one more.
This recipe makes about 60, which sounds like a lot until you put them on a table and watch them vanish.
Kitchen Tips
- The dough needs to chill overnight, so plan ahead. This is not a last-minute recipe.
- Slice them thin, about the thickness of a nickel, for the crispiest results
- Press a pecan half on top of each wafer before baking for a classic look and a nutty crunch
- Store in an airtight container for up to 4 days, though they rarely last that long
Ingredients
Directions
Grate cheese and mix with softened butter, margarine, salt and pepper until light.
Add flour and mix thoroughly (you may need to get your hands into the mixture to incorporate all the flour).
Form the mixture into 3 or 4 rolls, about the diameter of a quarter.
Wrap each in aluminum foil and chill overnight.
The next day, cut into thin slices and press a pecan half on top of each, if you wish.
Bake on ungreased cookie sheet at 350? to 375?F for about 15 minutes or until the edges are lightly browned.
Can be made 3 to 4 days ahead and stored in airtight container.
Note: If desired, add 1 cup of finely chopped pecans to dough.
Small portions of the dough can be rolled into marble-sized balls, put on ungreased cookie sheets, flattened with a fork and baked at 350?F until lightly brown around the edges.
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