Chipotle Cheese Wafers Recipes

CHEDDAR CHEESE STRAWS

Steps:

• Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
• Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.
• Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
• Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.

CHIPOTLE CHEDDAR WAFERS

Steps:

• In large bowl, beat all ingredients except cheese with electric mixer on medium speed until dough forms. Add cheese; beat on low speed until dough forms a ball. Shape dough into 2 (6x2-inch) logs. Wrap in plastic wrap; refrigerate at least 2 hours or up to 24 hours.
• Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices with sharp knife. On ungreased cookie sheets, place slices 1 inch apart.
• Bake 22 to 25 minutes or until crisp around edges. Immediately remove from cookie sheets to cooling racks. Cool completely.

CHIPOTLE CHEESE WAFERS

Steps:

• Preheat oven to 350.
• In food processor, pulse 1/2 cup cheese until it resembles coarse meal. Remove from bowl. Add pecans to work bowl and pulse until pecans resemble coarse meal.
• In a large bowl, combine cheese, pecans, flour, margarine, salt, pepper and paprika, mixing well. Add cereal to mixture, stirring gently just until combined.
• Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten dough balls gently with a fork. Place pecan half on top of indentation.
• Bake for 13 minutes. Remove to wire racks and cool.

CHEESE WAFERS

Steps:

• Preheat oven to 375 degrees.
• In a medium sized bowl sift together the flour and baking powder.
• With a pastry blender, cut in the butter and cheese.
• Add the water and mix well.
• Pinch off dough and roll into balls.
• Place on ungreased cookie sheets.
• Using a fork, press to flatten.
• Bake for 10 minutes.
• Sprinkle the wafers with paprika if desired.

CHEESE WAFERS

Steps:

• Mix margarine and Rice Krispies (I use a stand mixer with a paddle attachment).
• Then mix in cheese.
• Combine flour and seasonings in another bowl.
• Add to the cheese mixture gradually.
• Roll mixture into marble-size balls. (I used a 1 inch cookie scoop.).
• Flatten with fork onto parchment paper covered cookie sheet.
• Bake at 350 degrees for 15 to 20 minutes. Don't overbake them!
• Store in airtight container when cooled. Freezes well.

DUTCH CHEESE WAFERS

Steps:

• Cream together cream cheese, butter, sugar and vanilla.
• Sift flour, baking powder and salt together.
• Add to creamed mixture.
• Chill 45 minutes.
• Form mixture into balls (teaspoon).
• Press thumb in centre of ball and place cherry in depression.
• Bake at 350°F on ungreased cookie sheet 12 minutes or until cookies are slightly golden.

CHEESE WAFERS

Steps:

• In a medium bowl, beat together butter, cheese and cayenne pepper until thoroughly blended.
• Add flour, beating until blended.
• Shape dough into log about 9 1/2 inch long and 1 1/2 inches in diameter.
• Roll log in sesame seeds, coating completely.
• Wrap and refrigerate until firm, several hours or overnight.
• To bake wafers, preheat oven to 350 degrees.
• Cut chilled dough into 1/4 inch slices.
• Place 1 inch apart on ungreased baking sheets.
• Press a pecan half in centre of each, if using.
• Bake 12-14 minutes or until edges and bottoms are golden.
• Remove wafers from baking sheets, cool on racks.

JO'S CHEESE WAFERS

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast pecans in one layer in middle of oven until a shade darker and fragrant, about 10 minutes. Transfer nuts while still hot to a bowl and toss with 1 tablespoon butter and salt to taste. Cool nuts completely and finely chop.
• Coarsely grate Cheddar and transfer to a large bowl. Cut remaining 2 sticks butter into 16 pieces and scatter over cheese. Let cheese and butter soften. Add nuts, flour, and cayenne and with an electric mixer beat mixture until it forms a dough.
• Divide dough into 8 pieces. On a sheet of wax paper roll each piece of dough into a 1-inch-diameter log and wrap logs tightly in wax paper and foil. Chill logs at least 8 hours and up to 1 week. Dough keeps, frozen, 2 months. Preheat oven to 350°F.
• Working with 1 log at a time, with a sharp knife cut log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets. Bake wafers in batches in middle of oven until pale golden and just firm to the touch, 10 to 12 minutes. Cool wafers on baking sheet 2 minutes. With a metal spatula transfer wafers to a rack to cool. Turn wafers over and sprinkle with salt to taste. (Crevices on undersides hold salt without letting it roll off.) Wafers keep in an airtight container at room temperature 4 days.

CHEESE WAFERS

Steps:

• Preheat oven to 350.
• Cut butter into flour.
• Add cheese and seasonings.
• Fold in cereal.
• Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon.
• Bake for 10-15 minutes.
• Don't let them get too brown!

PISTACHIO CHEESE WAFERS

Steps:

• In a proccesor or electic mixer beat together the butter and cheese. Then add 1 cup of flour and mix. In a seperate bowl combine the, salt and black and cayenne pepper. Add to the cheese mixture and beat until blended. Stir in the pistachios.
• Turn the dough onto a floured surface and divide in half. Shape each piece into a log and 1 inch across. Wrap in plastic wrap and chill until firm.
• Preheat oven to 350 degrees.
• Cut the chilled dough into 1/4 slices and place them about 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes, until golden brown around the edges.
• Transfer to a rack to cool.

CHEESE WAFERS

Steps:

• Combine all dry ingredients in a medium bowl.
• Cut in shortening until the size of little pebbles.
• NOTE: I often grate frozen butter and stir it in with a fork rather than cutting in shortening.
• Mix in grated cheese with a fork.
• With a fork, stir in worchestershire sauce.
• Add ice water and quickly stir into a ball.
• Knead with hands, adding more ice water as needed, until smooth and pliable like pie crust dough.
• Do not handle any more than necessary.
• Divide dough in half and form into 2 logs about 1-1/2 inches in diameter and 8 inches long.
• Wrap in waxed paper.
• Place in airtight container (such as a zip bag) in the refrigerator until ready to bake.
• These can be made days ahead.
• When ready to bake, preheat oven to 400 degrees.
• Grease cookie sheets.
• Slice wafers off log and flatten to desired thinness (about 1/8 inch.
• Bake about 10 to 12 minutes or until starting to lightly brown.
• Let cool just slightly on cookie sheet to firm up; but best when served warm.