SOUTHERN PECAN CHEESE WAFERS RECIPE
If you have got ne'er had the South Cheese Wafers Pecan You lose! This cheese haywire formula isn't such as you have ever bought within the store. it absolutely was a really pleasant cocktail starter and went nice with a drink and a cheese platter!
You can actually attempt shredding pecans, add them to the dough, and bake them flat in order that they give the impression of being a lot of like haywire. Either manner can work. however i favor the planning and also the flavor has the full pecan on the wafer cheese.
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| SOUTHERN PECAN CHEESE WAFERS RECIPE |
The formula is super quick to place along. The dough takes a while to relax within the icebox, and you'll be able to create each day ahead. you'll be able to even bake the cheese wafers each day before you intend to serve them. they'll be most fun to own at any vacation party you have got come back. they're excellent for bite with a drink.
You can conjointly create these cookies as Slice-and-bakes. it might be nice to pack a chilly dough roll and a present to somebody with a bag of pecans that's not therefore sweet.
INGREDIENTS:
- 1 cup butter (2 sticks), softened
- 1 teaspoon Worcestershire sauce
- 2 cups flour, spooned and leveled
- 1/2 teaspoon salt
- 1/2 to 3/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika, optional
- 1 pound sharp cheddar cheese, freshly shredded*
- 60-70 pecan halves
INSTRUCTIONS:
- In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
- Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
- Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
- Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
- Place a pecan half on top of each wafer.
- Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
- Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!
