Cayenne Pepper Wafers
Yield
72 servingsPrep
30 minCook
20 minReady
110 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
gruyere cheese
grated |
|
| 1 | cup |
butter
unsalted, at room temperature |
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 1 | cup |
walnuts
or pecans, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
gruyere cheese
grated |
|
| 237 | ml |
butter
unsalted, at room temperature |
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
salt
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
walnuts
or pecans, chopped |
|
Directions
Heat the oven to 350℉ (180℃).
Cream the cheese and butter. Sift together the cayenne pepper, salt and flour; add gradually to the butter mixture.
Add the chopped nuts and mix well.
Divide the dough in half and shape into logs 1½ inches in diameter.
Wrap well and refrigerate for at least 1 hour.
Line baking sheets with parchment paper.
With a sharp knife, cut the logs into ¼ inch thick slices.
Place the wafers 1 to 2 inches apart on the baking sheets.
Bake for 15 to 20 minutes, until lightly colored.
Cool and store in an airtight container.
Makes 6 dozen.
