Best Blue Cheese Wafers Recipes

BLUE CHEESE AND WALNUT WAFERS

Steps:

• Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator.
• Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm.
• Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet.
• Bake 12 minutes in the preheated oven.

BLUE CHEESE WAFERS

Steps:

• Beat blue cheese and butter until fluffy. Add flour and cayenne pepper. Mix until blended.
• Divide dough in half; shape each portion into a log. Place in waxed paper and refrigerate for at least 2 hours.
• Cut each log into 1/4 inch thick slices and place on an ungreased baking sheet.
• Bake in a 350 degree oven for 13 to 15 minutes. Place on wire rack to cool.
• Note: Cooking time does not include refrigeration time.

BLUE CHEESE-WALNUT WAFERS

Steps:

• Position knife blade in food processor; add first 4 ingredients. Process until blended, stopping once to scrape down sides. (Mixture will be sticky.).
• Transfer mixture to a bowl; stir in walnuts. Cover and chill 5 minutes.
• Divide dough in half. Shape each portion into an 8 inch log. Wrap in heavy-duty plastic wrap; chill 1 hour or until firm.
• Slice dough into 1/4 inch slices; place on ungreased baking sheets. Bake at 350°F for 12 minutes or until lightly browned. Let cool on wire rack.

BLUE CHEESE PECAN WAFERS

Steps:

• In a medium bowl stir together the pecans, flour, salt and pepper. Using a wooden spoon, stir butter and blue cheese into flour mixture until mixture resembles coarse crumbs. Stir in hot pepper sauce. Shape dough into a ball; knead until smooth. Divide dough in half. On parchment or waxed paper, shape each dough half into a 7-inch long log.* Wrap in the parchment paper. Freeze for 30 minutes or until firm. Cut each log into slices, about 1/4-inch thick. Place slices about 1-inch apart on silicone baking mat (Silpat®)-lined baking sheets. Bake in a 350° F oven for 10 to 12 minutes or until edges are turning brown. Transfer to wire racks to cool. Makes about 4 dozen. * To get perfectly round and uniformly sized wafers, fold the parchment paper over the dough in half, with the seam facing you. Using a dough scraper or your hands, push the dough against the back side of the parchment paper until it is in the shape of a log. Continue pushing and shaping until the log is the desired size, and is uniformly round. MAKE-AHEAD: To store, cool wafers completely. Place in a covered container and refrigerate for up to 1 week, or freeze for up to 1 month. Thaw frozen wafers in the refrigerator before serving.