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Cheddar: sharp is better than bland, regardless of color.

Use the cayenne, judiciously. You will need to taste the dough to make sure it has some punch but not to much.

Thickness: I personally prefer thicker wafers which have a bit of a give to them when baked, but others may prefer thinner, crisper wafers. It's completely a matter of personal preference and you may want to do a test batch with different thicknesses.

Cheddar Pecan Wafers

Ingredients

2 cups finely grated cheddar cheese
1 cup flour
1/4 teaspoon red pepper, Cayenne
I stick butter
1 teaspoon salt
3/4 to 1 cup ground pecans

Instructions

Sift flour and add salt, pepper, nuts and cheese.
Add to creamed butter and blend thoroughly.
Make into rolls (about the diameter of a quarter) and chill overnight.
Slice as desired (thin or thick) and bake at 350 degrees F. until light brown (about 25 to 30 minutes)

Sent by Kathleen Auzas