Pecan Date Cheese Wafers Recipes

Steps:

• Sprinkle pecans in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
• Meanwhile, place cranberries in heatproof bowl; add enough boiling water to cover. Let stand 15 minutes; drain. Pat dry with paper towels.
• In large bowl, beat butter, cheese and salt with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in cranberries and toasted pecans. Shape dough into 4 (12-inch) logs; wrap each in plastic wrap. Refrigerate at least 8 hours or up to 3 days.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut into 1/4-inch slices. Place on cookie sheets. Bake 13 to 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.

Steps:

• Preheat oven to 350 degrees. Combine the flour, cayenne, and salt in a large shallow bowl. With a pastry blender, cut in the butter until the mixture is the texture of coarse meal. Add the cheese and rub into the flour-butter mixture gently with your fingertips until a small bit of dough, when pinched together, will hold its shape. Roll into 3/4-inch balls, place 1 1/2 inches apart on ungreased baking sheets, then flatten into rounds 1/4-inch thick by pressing with a flat-bottomed glass that has been dipped into flour. (You'll have to keep dipping the glass into flour to keep the dough from sticking to it.) Bake uncovered 10 to 12 minutes until pale tan. Transfer the wafers at once to wire racks to cool, then store airtight.

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

Steps:

• 1. Preheat the oven to 350 degrees. Mix cheese and butter on medium speed with an electric mixer until well blended.
• 2. Sift flour with salt and cayenne pepper. Stir pecans into the flour mixture. Add to the cheese and butter mixture and mix until a ball of dough forms.
• 3. Divide the dough into four or five parts and roll each part into a log about the diameter of a quarter. Wrap each log in waxed paper and chill in the fridge for at least two hours or up to two weeks. Logs can also be frozen for up to three months.
• 4. When ready to bake slice the logs in 1/4 inch slices and place on parchment lined cookie sheets or plain cookies sheets that have not been greased. Bake at 350 for 10-12 minutes. Do not allow to get too brown. Cool for about 2 minutes before removing to racks to cool.
• 5. These are delicious served as an appetizer or with tomato soup.

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.