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Southern Pecan Cheddar Wafers

Baking up these snappy and guest-worthy Southern Pecan Cheddar Wafers will make YOU as suddenly southern as they made me!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: appetizer, cheddar cheese, cheddar cheese appetizer recipes, cheddar cheese recipes, cheese, Christmas cookie gifting, cookie exchange, dairy, easy, easy appetizer recipe, make ahead appetizer, party food, pecan, savory, southern food
Servings: 54 wafers, approximately
Calories: 81kcal

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Equipment

  • baking sheets
  • parchment paper
  • wire cooling racks

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 54 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    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

    Instructions

    The Method

    • 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.

    Notes

    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 option: 
    Freeze wrapped logs in an airtight container. To use, unwrap frozen logs and cut into slices. Bake as directed.

    Nutrition

    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.