Savannah Cheese Wafers Recipes

CHEESE WAFERS

Steps:

• In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.

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.

BUTTERY CHEESE WAFERS

Steps:

• Combine the butter and cheese; mix in the Worcestershire sauce, flour, garlic powder, salt and dried herbs (if using).
• Roll mixture into a cylinder about 7 inches long and wrap up in waxed paper.
• Refrigerate until firm.
• Preheat oven to 375 degrees F.
• Slice the chilled mixture into 1/4 inch thick slices and place on a greased baking sheet.
• Bake at 375 degrees F for about 12 minutes, or until lightly golden with lightly browned cheese bits.

SPICY CHEESE WAFERS

Steps:

• Mix softened cream cheese and oleo using electric mixer.
• Blend in flour slowly.
• Stir in Rice Krispies and Cayenne.
• Drop batter by teaspoons on ungreased cookie sheet and flatten with fork to make round wafers. (I flatten mine with fork dipped in flour about 3 times).
• Bake at 375 degrees for 10 minutes.
• Store in airtight container to keep crisp.

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.

SPICY CHEESE WAFERS

Steps:

• Set butter out to soften completely.
• Grate cheese into a large bowl.
• Mix together cheese, butter, flour, and red pepper. (easiest to just use your hands mixing until it forms into course crumbs.).
• Mix in rice krispies.
• Shape dough into 1" balls and chill in fridge overnight.
• Preheat oven to 350°F.
• Flatten cheese balls on ungreased baking sheet with fork.
• Bake 13 minutes.
• Serve warm.

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!

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.

SAVANNAH CHEESE WAFERS

Steps:

• Using electric mixer, beat butter in medium bowl until light and fluffy.
• Resift flour with salt and cayenne;add to butter and beat just until blended.
• Add cheese and blend just until combined; do not overmix (dough will be crumbly).
• Gather dough into a ball; divide into fourths and flatten into disks.
• (Can be prepared ahead.Wrap and refrigerate up to 3 days or freeze up to 2 months. Thaw dough before continuing.).
• Preheat oven to 400 degrees.
• Roll 1 dough piece out between pieces of waxed paper to thickness of 1/8 inch.
• Cut out rounds using a 2 inch plain or scalloped cookie cutter.
• Repeat with remaining dough.
• Gather up scraps, reroll and cut out additional rounds.
• Transfer rounds to nonstick baking sheets (or to parchment covered regular baking sheets) and bake until golden, about 12 minutes.
• Cool slightly and serve slightly warm or at room temperature.