R
Raquelita
Guest
Spicy Cheese Wafers
3/4 cup (1 1/2 sticks) butter at room temperature
1 1/2 cups extra sharp cheddar, grated
1/4 cup grated parmesan (NOT the kind in the shaker)
1/2 teaspoon salt
Cayenne Pepper to taste (I used about 1/2 tsp)
1 1/2 cups flour (I used White Lilly unbleached self-rising)
1 cup finely chopped pecans
1. Cream butter and cheeses together in a food processor until there are no bumps left in the cheese.
2. Sift salt, pepper and flour together; add to food processor.
3. Mix in food processor until ball forms.
4. Add pecans and pulse until just blended; do NOT overwork.
5. Separate dough into 3 even portions on 3 pieces of wax paper.
6. Roll dough portions into "logs" inside wax paper.
7. Preheat oven to 350.
8. Fold ends of wax paper under and store in the refrigerator for at least one hour.
9. Cut dough into 1/4" pieces and place onto ungreased cookie sheet.
10. Place oven rack in top 1/3 of oven and place cookie sheet on it.
11. Bake until lightly golden brown - about 14 minutes.
3/4 cup (1 1/2 sticks) butter at room temperature
1 1/2 cups extra sharp cheddar, grated
1/4 cup grated parmesan (NOT the kind in the shaker)
1/2 teaspoon salt
Cayenne Pepper to taste (I used about 1/2 tsp)
1 1/2 cups flour (I used White Lilly unbleached self-rising)
1 cup finely chopped pecans
1. Cream butter and cheeses together in a food processor until there are no bumps left in the cheese.
2. Sift salt, pepper and flour together; add to food processor.
3. Mix in food processor until ball forms.
4. Add pecans and pulse until just blended; do NOT overwork.
5. Separate dough into 3 even portions on 3 pieces of wax paper.
6. Roll dough portions into "logs" inside wax paper.
7. Preheat oven to 350.
8. Fold ends of wax paper under and store in the refrigerator for at least one hour.
9. Cut dough into 1/4" pieces and place onto ungreased cookie sheet.
10. Place oven rack in top 1/3 of oven and place cookie sheet on it.
11. Bake until lightly golden brown - about 14 minutes.