Southern Pecan Cheese Wafers
These Southern Pecan Cheese Wafers are a delightful combination of rich, cheesy goodness and crunchy pecans, making them a perfect appetizer for any gathering.
Ingredients
For the dough
- 1 cup butter (softened, 2 sticks) Ensure butter is properly softened for easy 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 your liking for spice.
- 1/4 teaspoon smoked paprika (optional) Optional for added flavor.
- 1 pound sharp cheddar cheese (freshly shredded) Can experiment with other cheese varieties.
For topping
- 60-70 pecan halves Place one on top of each wafer before baking.
Instructions
Preparation
- In a large bowl or stand mixer, beat the softened butter and 1 teaspoon of Worcestershire sauce until smooth and creamy.
- Gradually add the 2 cups of flour, 1/2 teaspoon of salt, cayenne pepper, and smoked paprika (if using). Beat well, ensuring you scrape the sides for even mixing.
- Once combined, add in the freshly shredded cheddar cheese and mix until well incorporated, scraping both the sides and bottom of the bowl.
- Cover the dough and chill it well for at least 2 to 3 hours, or up to 3 days if you want to prepare it in advance.
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 prepared baking sheet, spaced about 1 inch apart. Use a fork to gently press the top of each ball.
- Place a pecan half on top of each wafer.
- Bake at 350 degrees for 18-20 minutes or until the edges are a lovely golden brown.
- Once baked, let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cheese wafers can be served warm or at room temperature. To maintain their delightful texture, store in an airtight container at room temperature for optimal crunch. For longer storage, freeze the uncooked dough for up to a month.