I have had this recipe for almost ten years, but I didn’t make it until last month. Other than the recipe itself, the only thing I can tell you about its background is that it came from Family Circle magazine. (They had some great recipes several years ago.) I went to the website and tried to find the creator and link, but it doesn’t seem to be there. So I’ll give you what I have.
According to the blurb at the beginning of the recipe, the dough and baked wafers freeze beautifully – you don’t even have to defrost the dough first. Just slice, back, and eat.
I made two batches: the first time, the wafers were the size of a Ritz cracker; the second time, they were about the size of a quarter. I would make them bigger for a cocktail party and smaller for nibbles before a lunch or dinner party.
I only made half of the recipe last weekend, because my food processor bowl wasn’t big enough for all of the ingredients. It was still plenty for 12 women to snack on with leftovers for my husband.
Cheese Pecan Wafers from Family Circle magazine
1 pound extra-sharp cheddar cheese, grated
1 cup (2 sticks) unsalted butter at room temperature
2 cups all-purpose unbleached flour
1 cup pecans
1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
In the food processor, process together the flour, pecans, salt, and cayenne pepper until pecans are finely chopped. Add the cheese and butter. Process until thoroughly mixed.
Divide dough into fourths. Roll each fourth in waxed paper into a log 1 inch in diameter, about 11 inches long. Wrap in waxed paper and refrigerate 30 minutes or until firm enough to slice.
Heat oven to 400°. Cut rolls in 1/4 inch thick slices. Place on ungreased baking sheets, 1/2 inch apart.
Bake at 400° for 10 to 15 minutes until light brown on bottoms.
Note: Store baked wafers airtight for several days at room temperature. Or freeze, well-wrapped. Dough can also be frozen for several weeks, well-wrapped in foil.
Yields about 11 dozen.