Best Cheddar Wafers Recipes

CHEDDAR PECAN WAFERS

Steps:

• In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
• Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.

WHITE CHEDDAR CHEESE WAFERS

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.

CHEDDAR PECAN WAFERS

Steps:

• In a large bowl, mix together the butter, cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in the flour, using your hands to work in the last bit. The result will be a stiff dough like shortbread. Form dough into logs about 1" in diameter and 10" long. Wrap in waxed paper and refrigerate until firm, at least 3 hours. Preheat oven to 350. Slice dough logs into 1/4" thick slices. Place slices about 1" apart on lined cookie sheet. Bake exactly 12 minutes. Allow wafers to cool for 1 minute before removing from pan. Logs of dough may be wrapped and frozen up to 3 months.

CHIPOTLE CHEDDAR WAFERS

Steps:

• In large bowl, beat all ingredients except cheese with electric mixer on medium speed until dough forms. Add cheese; beat on low speed until dough forms a ball. Shape dough into 2 (6x2-inch) logs. Wrap in plastic wrap; refrigerate at least 2 hours or up to 24 hours.
• Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices with sharp knife. On ungreased cookie sheets, place slices 1 inch apart.
• Bake 22 to 25 minutes or until crisp around edges. Immediately remove from cookie sheets to cooling racks. Cool completely.

CHEDDAR CHEESE WAFERS (PAULA GOREN)

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 WAFERS

Steps:

• 1. Mix all ingredients and form into small balls. Place on ungreased cookie sheet. Press down with fork in criss-cross pattern.
• 2. Bake at 350 degrees for 10-15 minutes.

EASY CHEDDAR WAFERS

Steps:

• DIRECTIONS In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco and cayenne on medium speed or process until smooth. Add the flour and beat on low speed or process until combined. Gather the dough into a ball and knead a few times on a lightly floured surface. Shape the dough into a 12-inch log, wrap in plastic and refrigerate until firm. Preheat the oven to 350 degrees F. Sprinkle 2 baking sheets with the salt. Slice the log 1/4 inch thick and arrange the slices 1 inch apart on the baking sheets. Bake the wafers for about 20 minutes, or until lightly browned on the bottom and around the edges. Transfer them to a wire rack to cool before serving.

CHEDDAR CHEESE WAFERS

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.

EASY CHEDDAR WAFERS

Steps:

• In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco & cayenne on medium speed or process until smooth. Add the flour & beat on low speed or process until combined. Gather the dough into a ball & knead a few times on a lightly floured surface. Shape the dough into a 12" log, wrap in plastic & refrigerate until firm. NOTE: Keep them in freezer (at this stage) at all times, make them at last minute surprize treat for those last minute guests!
• Preheat the oven to 350 degrees F. Sprinkle 2 baking sheets with the salt. Slice the log 1/4" thick & arrange the slices 1" apart on the baking sheets. Bake the wafers for about 20 minutes, or until lightly browned on the bottom & around the edges. Transfer them to a wire rack to cool before serving.

CHEDDAR WAFERS

Steps:

• Using a food processor or electric mixer, beat the butter until light and airy. Add the cheese and continue beating until the mixture is thoroughly blended. Add the flour, mustard, paprika and Worcestershire and beat slowly to make a thick, thoroughly blended batter. Place batter on a floured surface and roll into 3 or 4 logs about 1 1/4" in diameter. Wrap the rolls in wax paper or plastic and refrigerate several hours or overnight. To bake: preheat the oven to 400º. Cut rolls into slices of 1/8" to 1/4". Arrange, spaced 1" or so apart, on ungreased baking sheets. Bake 10 minutes or till the edges just begin to brown. Unlikely leftovers can be stored in an airtight container for three days.