Best Cheddar Cheese Wafers Recipes

White Cheddar Cheese Wafers image

Provided by Betty Crocker Kitchens

Categories Snack

Time 2h15m

Yield 96

Number Of Ingredients 7

1 1/2 cups butter or margarine, softened
1 lb sharp white Cheddar cheese, shredded (4 cups)
1 1/2 teaspoons salt
1 teaspoon ground red pepper (cayenne)
1/2 teaspoon garlic powder
4 cups Gold Medal™ all-purpose flour
1 cup chopped pecans, toasted

Steps:

In large bowl, beat butter, cheese, salt, red pepper and garlic powder with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in pecans.
Divide dough into 4 equal parts; roll each into 10-inch log. Wrap logs in plastic wrap; refrigerate at least 20 minutes.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut each into 24 pieces. Flatten to 2-inch rounds. On cookie sheets, place rounds 1 inch apart.
Bake 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 69, Carbohydrate 4 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 93 mg

CHEDDAR CHEESE WAFERS (PAULA GOREN) image

Categories Cheese Bake

Number Of Ingredients 7

½ lb cheese grated*
¼ lb softened butter
½ t salt
1 ¼ C flour
½ t dry mustard
Cayenne pepper to taste (opt.)
*Can use a combo of hard cheeses

Steps:

In processor combine all ingredients. Divide into 2 or 3 portions and roll into log shapes using plastic wrap. Seal and chill for two hours or more (sealed rolls can be frozen). Cut into ¼ inch slices and place on Silpat mat on baking sheet. Bake 10-14 mins until lightly browned.

CHEDDAR CHEESE WAFERS image

Yield 24-30 wafers

Number Of Ingredients 7

1/4 c. unsalted butter, softened
1/2 c. (2 oz.) finely grated sharp cheddar cheese
1/4 t. dry mustard
1/4 t. salt + coarse salt to sprinkle (optional)
Pinch of cayenne pepper
3 T. finely chopped, toasted pecans
1/2 c. all-purpose flour

Steps:

Beat butter until fluffy. Blend in cheese and seasonings. Add pecans and flour, blending well. Using plastic wrap, shape dough into a log, 1" in diameter; wrap tightly and chill at least 1 hour (or up to 1 week). Freeze for longer storage. To bake, cut dough into 1/4" slices; place on lined baking sheet. Sprinkle lightly with coarse salt if desired. Bake in preheated 400F oven until golden, 8-10 minutes. For Parmesan Poppyseed Wafers, substitute 1/2 c. grated parmegiano-reggiano cheese and 1-1/2 t. poppyseeds for the cheddar and pecans.