GORGONZOLA AND PISTACHIO SHORTBREAD WAFERS
A buttery good savoury shortbread with tangy gorgonzola, pistachios and a hint of lemon, and heat. Featured on HuffPostTaste's facebook page, recipe from ClosetCooking.com - Cooking in a closet sized kitchen! ---------------------------- Prep time includes chill time!
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h20m
Yield 24 wafers
Number Of Ingredients 8
Steps:
- Cream the gorgonzola and butter.
- Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
- Add the pistachios and lemon zest.
- Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
- Preheat oven to 350°F.
- Slice about 1/4" thick and place about an inch apart, on a parchment lined baking sheet.
- Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
- Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
- Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
- Store in an air tight container.
CHEESE WAFERS
I found this recipe in an old Bicentennial Cookbook. They aren't crunchy but rather soft. I use extra sharp cheese to make this, my personal preference.
Provided by Ds Darling
Categories Cheese
Time 25m
Yield 36-48 wafers
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In a medium sized bowl sift together the flour and baking powder.
- With a pastry blender, cut in the butter and cheese.
- Add the water and mix well.
- Pinch off dough and roll into balls.
- Place on ungreased cookie sheets.
- Using a fork, press to flatten.
- Bake for 10 minutes.
- Sprinkle the wafers with paprika if desired.
Nutrition Facts : Calories 47.9, Fat 3.6, SaturatedFat 2.3, Cholesterol 10.1, Sodium 42.8, Carbohydrate 2.7, Fiber 0.1, Protein 1.2
CHEESE WAFERS
This recipe came from a Colonial Williamsburg cookbook. It is now a regular part of our Thanksgiving traditions, served in the afternoon along with other appetizers and a lot of good fellowship.
Provided by Donna Matthews
Categories Cheese
Time 40m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Combine all dry ingredients in a medium bowl.
- Cut in shortening until the size of little pebbles.
- NOTE: I often grate frozen butter and stir it in with a fork rather than cutting in shortening.
- Mix in grated cheese with a fork.
- With a fork, stir in worchestershire sauce.
- Add ice water and quickly stir into a ball.
- Knead with hands, adding more ice water as needed, until smooth and pliable like pie crust dough.
- Do not handle any more than necessary.
- Divide dough in half and form into 2 logs about 1-1/2 inches in diameter and 8 inches long.
- Wrap in waxed paper.
- Place in airtight container (such as a zip bag) in the refrigerator until ready to bake.
- These can be made days ahead.
- When ready to bake, preheat oven to 400 degrees.
- Grease cookie sheets.
- Slice wafers off log and flatten to desired thinness (about 1/8 inch.
- Bake about 10 to 12 minutes or until starting to lightly brown.
- Let cool just slightly on cookie sheet to firm up; but best when served warm.
Nutrition Facts : Calories 230.1, Fat 16.6, SaturatedFat 5.8, Cholesterol 15.8, Sodium 408.3, Carbohydrate 14.2, Fiber 1, Sugar 0.2, Protein 6.3
CHEESE WAFERS
Make and share this Cheese Wafers recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 24m
Yield 38 wafers
Number Of Ingredients 6
Steps:
- In a medium bowl, beat together butter, cheese and cayenne pepper until thoroughly blended.
- Add flour, beating until blended.
- Shape dough into log about 9 1/2 inch long and 1 1/2 inches in diameter.
- Roll log in sesame seeds, coating completely.
- Wrap and refrigerate until firm, several hours or overnight.
- To bake wafers, preheat oven to 350 degrees.
- Cut chilled dough into 1/4 inch slices.
- Place 1 inch apart on ungreased baking sheets.
- Press a pecan half in centre of each, if using.
- Bake 12-14 minutes or until edges and bottoms are golden.
- Remove wafers from baking sheets, cool on racks.
PISTACHIO CREAM CHEESE FINGERS
These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.
Provided by IRENED
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h45m
Yield 100
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
- Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
- In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 5.6 g, Cholesterol 9.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 51.1 mg, Sugar 3.1 g
CHEESE WAFERS
This recipe came from Lady Bird Johnson. I serve them each year on my Christmas Eve buffet. (They can be frozen.)
Provided by Junebug
Categories Lunch/Snacks
Time 32m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cut butter into flour.
- Add cheese and seasonings.
- Fold in cereal.
- Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon.
- Bake for 10-15 minutes.
- Don't let them get too brown!
Nutrition Facts : Calories 3674, Fat 262.7, SaturatedFat 165.1, Cholesterol 726.2, Sodium 4416.2, Carbohydrate 242.7, Fiber 7.6, Sugar 7.2, Protein 88
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