Southern Pecan Cheese Wafers
A delightful combination of creamy cheddar cheese and crunchy pecans, perfect for snacking or entertaining.
Ingredients
For the dough
- 1 cup butter (softened, 2 sticks) Softened for easier mixing.
- 1 teaspoon Worcestershire sauce
- 2 cups flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 to 3/4 teaspoon cayenne pepper Adjust to taste.
- 1/4 teaspoon smoked paprika (optional) For added flavor.
- 1 pound sharp cheddar cheese (freshly shredded) Shred your own for best results.
For the topping
- 60-70 pecan halves For topping the wafers.
Instructions
Preparation
- In a large bowl or stand mixer, beat the butter and Worcestershire sauce until smooth and creamy.
- Add the flour, salt, cayenne pepper, and smoked paprika (if using). Beat well, scraping the sides of the bowl.
- Fold in the freshly shredded cheddar cheese, ensuring it’s well combined and evenly distributed throughout the dough.
- Cover the dough and chill it in the refrigerator for at least 2 to 3 hours or up to 3 days for enhanced flavor.
Baking
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Roll the chilled dough into 1-inch balls and place them on the baking sheet, ensuring they are spaced 1 inch apart. Press the top of each ball lightly with a fork (remember to flour the fork if it sticks).
- Place a pecan half atop each wafer for a charming finish.
- Bake at 350 degrees for 18-20 minutes, until the edges are golden brown.
- Allow the wafers to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store them covered on the counter, best consumed within 2 days. If you made these a day ahead, they can lose some crunch. Reheat at 350 degrees for about 5 minutes to regain their crispy texture.