Cheddar Cheese Wafers Recipes

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.

Steps:

• In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.

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.

Steps:

• Heat the oven to 350 degrees.
• Spread the sesame seeds on a baking sheet. Bake them for five minutes, stirring occasionally, until they are toasted golden but not brown. Transfer to a bowl and cool.
• Using a wooden spoon, beat the butter and cheese together in a bowl until they are well blended. Blend in the Worcestershire sauce. In another bowl, stir together the flour, cayenne, mustard, salt and sesame seeds. Gradually stir into the butter mixture to make a stiff dough, then knead to blend all the ingredients evenly.
• Pinch off small pieces of dough and roll them into marble-sized balls. Place them about an inch apart on ungreased baking sheets. Flatten with the tines of a fork in a crisscross pattern.
• Bake them for 12 minutes, or until they are crisp but not brown. Cool on racks. Store in airtight container.

Steps:

• Heat oven to 375°F.
• Beat butter, cheese and Worcestershire sauce in large bowl with electric mixer on medium speed until well blended. Add flour and pepper; mix well.
• Roll dough to 1/8-inch thickness on lightly floured surface; cut into a variety of shapes with small cookie cutters. Place on ungreased baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool completely on wire racks. Store leftover wafers in airtight container at room temperature.

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.

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast pecans in one layer in middle of oven until a shade darker and fragrant, about 10 minutes. Transfer nuts while still hot to a bowl and toss with 1 tablespoon butter and salt to taste. Cool nuts completely and finely chop.
• Coarsely grate Cheddar and transfer to a large bowl. Cut remaining 2 sticks butter into 16 pieces and scatter over cheese. Let cheese and butter soften. Add nuts, flour, and cayenne and with an electric mixer beat mixture until it forms a dough.
• Divide dough into 8 pieces. On a sheet of wax paper roll each piece of dough into a 1-inch-diameter log and wrap logs tightly in wax paper and foil. Chill logs at least 8 hours and up to 1 week. Dough keeps, frozen, 2 months. Preheat oven to 350°F.
• Working with 1 log at a time, with a sharp knife cut log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets. Bake wafers in batches in middle of oven until pale golden and just firm to the touch, 10 to 12 minutes. Cool wafers on baking sheet 2 minutes. With a metal spatula transfer wafers to a rack to cool. Turn wafers over and sprinkle with salt to taste. (Crevices on undersides hold salt without letting it roll off.) Wafers keep in an airtight container at room temperature 4 days.

Steps:

• Put flour and salt in mixing bowl. With fingers, work half the butter into the flour until it resembles damp, crumbly sand. Add the remaining cold butter chunks and the cheese and stir with a fork to distribute. Stir in milk and quickly gather dough into a ball with floured hands. (There should be visible butter chunks in the dough.) Squash dough into a rough rectangle about 1 inch thick.
• Dust dough with flour and roll to a long rectangle about 8 by 14 inches and about 1/2-inch thick, with the longer side facing you. Fold dough into thirds: first fold in right side, then left side on top of it, making a nearly square package three layers high. Dust again with flour and roll out to make same size rectangle, then fold it again. Dust and repeat once more. Wrap well in plastic film and refrigerate for at least 1 hour, or up to 1 day in advance.
• Heat oven to 400 degrees. Cut dough in half. Refrigerate half the dough and roll the other piece out to a thickness of about 1/8 inch. (Do not roll too thin or pastry will not puff.) To make wafers, cut dough into 2-inch rounds with a sharp cookie cutter (or cut into diamonds with a knife). To make straws, cut dough in strips 1/2-inch by 5 inches. Twist strips 2 or 3 times and press down ends to prevent unfurling.
• Place wafers or straws on a parchment-lined baking sheet. Paint lightly with egg wash and sprinkle with flaky salt. Add sprinklings of cumin seed, black pepper, rosemary or smoked paprika if desired, and a little more grated cheese. Bake for 8 to 9 minutes, until well browned and crisp. Let cool before serving. Repeat process with remaining half of dough.
• Note: To make heart-shaped palmiers, cut dough in half as above. Working with one dough half (and refrigerating the other), roll dough to a rectangle about 12 by 8 inches and 1/8-inch thick, with the longer side facing you. Paint entire sheet of dough with egg wash and sprinkle with cheese. Tightly roll each of the long edges toward the center so you have a long, somewhat narrow log consisting of 2 connected side-by-side cylinders. Cut crosswise into 1/4-inch thick slices. Pinch the round side of each slice to form a heart shape. Flatten each heart-shaped slice with rolling pin and place on parchment-lined baking sheet. Dab each heart with egg wash and sprinkle with flaky salt. Bake for 9 to 10 minutes, until well browned.