Cranberry Pecan Cheese Wafers Recipes

CRANBERRY-PECAN CHEESE WAFERS

Cranberry-Pecan Cheese Wafers image

These six-ingredient sweet and savory wafers are a fun party snack change-up.

Provided by By Betty Crocker Kitchens

Categories Snack

Time 11h15m

Yield 16

Number Of Ingredients 6

Ingredients

1 1/2 cups chopped pecans
1 1/2 cups coarsely chopped sweetened dried cranberries
2 cups butter, softened
4 cups shredded extra-sharp Cheddar cheese (16 oz)
1 1/2 teaspoons salt
4 cups Gold Medal™ all-purpose flour

Steps:

Sprinkle pecans in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
Meanwhile, place cranberries in heatproof bowl; add enough boiling water to cover. Let stand 15 minutes; drain. Pat dry with paper towels.
In large bowl, beat butter, cheese and salt with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in cranberries and toasted pecans. Shape dough into 4 (12-inch) logs; wrap each in plastic wrap. Refrigerate at least 8 hours or up to 3 days.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut into 1/4-inch slices. Place on cookie sheets. Bake 13 to 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.

Nutrition Facts : Calories 120, Carbohydrate 8 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg

CRANBERRY-PECAN CHEESE WAFERS

Cranberry-Pecan Cheese Wafers image

When I make up Christmas cookie tins, I always like to include one or two savory cookies. This recipe is from Southern Living's December 2011 issue. Preparation time includes 8 hours chilling time.

Provided by Pinay0618

Categories Dessert

Time 8h45m

Yield 16 dozen cookies

Number Of Ingredients 8

Ingredients

1 1/2 cups chopped pecans
1 1/2 cups coarsely chopped dried sweetened cranberries
2 cups butter, softened
4 cups freshly shredded extra-sharp cheddar cheese
1 1/2 teaspoons salt
1 1/2 teaspoons ground red pepper
4 cups all-purpose flour
parchment paper

Steps:

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).

Nutrition Facts : Calories 556, Fat 41.8, SaturatedFat 22.2, Cholesterol 95.7, Sodium 626.5, Carbohydrate 35.1, Fiber 2.5, Sugar 8, Protein 12.7

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