Description
These Southern Pecan Cheese Wafers are a delightful blend of sharp cheddar, buttery dough, and a hint of spice, topped with a crunchy pecan half. Perfect as savory appetizers or snacks, these crispy, flavorful bites are easy to prepare and ideal for parties or holiday gatherings.
Ingredients
Scale
Dough:
- 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 sharp cheddar cheese, freshly shredded
Topping:
- 60-70 pecan halves
Instructions
- Prepare the butter mixture: In a large bowl or stand mixer, beat the softened butter and 1 teaspoon Worcestershire sauce until smooth and creamy, ensuring a well-mixed base for your dough.
- Mix dry ingredients: Add 2 cups of flour, 1/2 teaspoon salt, cayenne pepper (between 1/2 to 3/4 teaspoon based on your spice preference), and smoked paprika if using. Beat well, scraping the sides to fully combine the ingredients into a consistent mixture.
- Add cheese: Stir in the freshly shredded sharp cheddar cheese. Beat thoroughly, scraping the sides and bottom of the bowl to evenly distribute the cheese throughout the dough.
- Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 to 3 hours or up to 3 days. This step firms up the dough, making it easier to handle and enhancing flavor melding.
- Preheat oven: Set your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Shape the wafers: Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart. Press the top of each ball gently with a fork to flatten slightly; if the fork sticks, dip it lightly in flour before pressing.
- Add pecan halves: Place one pecan half on top of each wafer, pressing down lightly so it adheres to the dough.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until the edges of the wafers turn a deep golden brown, indicating a crisp texture.
- Cool: Let the wafers cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, which helps maintain their crispness.
- Store and reheat: Store the wafers covered at room temperature and best consumed within 2 days. If they lose crunch, reheat by spreading them on a baking sheet and baking at 350 degrees Fahrenheit for about 5 minutes to restore crispness.
Notes
- Chilling the dough is crucial for easier shaping and better flavor development.
- If the fork sticks when pressing the dough balls, coat the fork with flour for smooth pressing.
- Worcestershire sauce adds a subtle depth of flavor; do not omit.
- Use freshly shredded cheese for best texture and flavor over pre-shredded cheese.
- These wafers are best enjoyed within 2 days; reheating them briefly restores their crunchy texture.
- Smoked paprika is optional but adds a nice smoky hint that complements the cayenne pepper.
