Southern Pecan Cheese Wafers
User Reviews
4.9
Southern Pecan Cheese Wafers
Description
These Southern Pecan Cheese Wafers mix softened butter and Worcestershire sauce with flour, salt, cayenne pepper, and optional smoked paprika for a flavorful base. Freshly shredded sharp cheddar cheese is folded into the dough, which is chilled for several hours or days to develop texture and meld flavors. The dough is portioned into small balls, pressed down with a fork, and topped with a pecan half before baking at 350°F until golden with browned edges.
They have a crisp exterior and tender center with a harmony of sharp cheese and the warmth of cayenne and smoked paprika, complemented by the pecan topping. These versatile wafers serve well as appetizers, snacks, or party treats, especially around holidays.
Alternative preparation involves shaping the dough into logs for slicing before baking. Adding chopped pecans into the dough itself is another variation to evenly distribute pecan flavor and texture. Storing covered at room temperature preserves freshness for a couple of days.
Ingredients
- 1 cup butter softened (2 sticks)
- 1 teaspoon Worcestershire sauce
- 2 cups flour spooned and leveled
- 1/2 teaspoon salt
- 1/2 to 3/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika optional
- 1 pound cheddar cheese freshly shredded, sharp
- 60-70 pecan halves
Instructions
- In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
- Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
- Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
- Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
- Place a pecan half on top of each wafer.
- Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
- Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!
Notes
- The dough can be shaped into logs, chilled, and sliced for slice-and-bake cookies topped with pecan halves before baking.
- Incorporate chopped pecans into the dough for a more distributed nutty texture within the wafers.
- Store the baked wafers covered at room temperature and consume within 2 days for best freshness.
- These cookies can be made in advance and gently reheated before serving, ideal for holiday gatherings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 83kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Potassium | 18mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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