Southern Pecan Cheddar Wafers

4.78 from 9 votes

Baking up these snappy and guest-worthy Southern Pecan Cheddar Wafers will make YOU as suddenly southern as they made me!

Prep Time15

Cook Time15

Chilling Time1

Total Time1 30

Course: Appetizer, Snack

Cuisine: American

Servings: wafers, approximately

1 cup unsalted butter softened to room temperature
2 ½ cups cheddar cheese extra sharp, shredded fine
2 cups flour
¾ teaspoon salt
½ 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 ½ 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 the dough in half and shape it 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 could 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.

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