Cheddar Pecan Wafers Recipes

CHEDDAR-PECAN CRISPS

Cheddar-Pecan Crisps image

Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania

Provided by Taste of Home

Categories Snacks

Time 40m

Yield 24 dozen.

Number Of Ingredients 7

Ingredients

2 cups unsalted butter, softened
4 cups shredded sharp cheddar cheese
4-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup finely chopped pecans, toasted

Steps:

In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CHEDDAR PECAN WAFERS

CHEDDAR PECAN WAFERS image

Categories Cheese Pastry

Yield 9 doz

Number Of Ingredients 6

Ingredients

1 lb unsalted butter, softened
1 lb sharp cheddar cheese, shredded
1 C toasted, chopped pecans
1 tsp cayenne pepper
1 tsp salt
4 1/2 C all-purpose flour

Steps:

In a large bowl, mix together the butter, cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in the flour, using your hands to work in the last bit. The result will be a stiff dough like shortbread. Form dough into logs about 1" in diameter and 10" long. Wrap in waxed paper and refrigerate until firm, at least 3 hours. Preheat oven to 350. Slice dough logs into 1/4" thick slices. Place slices about 1" apart on lined cookie sheet. Bake exactly 12 minutes. Allow wafers to cool for 1 minute before removing from pan. Logs of dough may be wrapped and frozen up to 3 months.

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