Servings: 54 wafers, approximately
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wire cooling racks
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Ingredients for Southern Pecan Cheddar Wafers
- 1 cup unsalted butter softened to room temperature
- 2 1/2 cups cheddar cheese extra sharp, shredded fine
- 2 cups flour
- 3/4 teaspoon salt
- 1/2 teaspoon ** cayenne pepper ** at 4 1/2 dozen with only 1/2 teaspoon cayenne, these wafers are still a tad zesty; opt for 1/4 teaspoon if you do not like heat, or simply omit
- 2 1/2 cups crisped rice cereal
- 54 Pecan halves
Using an electric mixer or a stand mixer, beat butter and cheese until very well blended. In another bowl, whisk flour, salt and cayenne; gradually beat into cheese mixture in 3 parts. Stir in crisped rice cereal. Dough will be extremely stiff, and will require turning out onto a lightly floured surface and kneading 4-6 times.
Using a bench scraper, divide dough in half; shape each half into a 7 inch long roll. Wrap and refrigerate at least 1 hour. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Using your bench scraper works best for this step, but a sharp kitchen knife will also work. Alternate Method For Cutting Wafers:This suggestion comes from Amy, a reader of Not Entirely Average in North Carolina! Alternatively, divide dough in half and shape into a ball. Roll out one half at a time as you would cookie dough to 1/4-inch thickness. Use a round 1 1/2-inch to 2-inch biscuit or cookie cutter to cut the wafers. Place on parchment-lined baking sheets and refrigerate for about an hour before baking. Amy used a fluted cutter for pretty edges to her wafers, and was able to yield 105 wafers using a 1 1/2-inch cutter. Thanks Amy! Place 1 inch apart on parchment-lined baking sheets. Top each slice with a pecan half. Bake until edges are golden brown, 15 minutes. Remove from pans using a metal spatula to wire racks to cool.
These wafers are best served with a well-chilled and full bodied Chardonnay.
To Make Ahead:
Dough can be made 2 days in advance.
Alternate Method For Cutting Wafers:
This suggestion comes from Amy, a reader of Not Entirely Average in North Carolina! Alternatively, divide dough in half and shape into a ball. Wrap and refrigerate at least one hour. Remove wrap and roll out as you would cookie dough to 1/4-inch thickness. Use a round 2-inch biscuit cutter to cut the wafers. Thanks Amy!
Freeze wrapped logs in an airtight container. To use, unwrap frozen logs and cut into slices. Bake as directed.
Serving: 1wafer | Calories: 81kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.