WHITE CHEDDAR CHEESE WAFERS
Looking for homemade baked snacks? Then check out these tasty and cheesy wafers.
Provided by Betty Crocker Kitchens
Categories Snack
Time 2h15m
Yield 96
Number Of Ingredients 7
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.
Nutrition Facts : Calories 69, Carbohydrate 4 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 93 mg
CHEESE WAFERS OR STRAWS
What do you serve when you serve drinks? The general consensus is something crisp, salty and delicious. (In France, Champagne with potato chips is considered the perfect pairing.) Cheese wafers and cheese straws are always crowd pleasers. They're easy to prepare-basically, it's flaky pastry dough with grated cheese mixed in-and variations are endless. Use Cheddar, Parmesan or whatever cheese suits your fancy. Add rosemary, black pepper, smoky paprika or cumin seeds. Make several kinds in different shapes. With a little extra effort, you can even make savory palmier-style hearts.
Provided by David Tanis
Time 2h
Yield 6 to 7 dozen, depending on shape
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 21 milligrams, Sugar 0 grams, TransFat 0 grams
PISTACHIO CHEESE WAFERS
Incredibly tasty. I love the peppers which gives these wafers a hint of fire. At a recent dinner these were the hit served as an appetizer with wine.
Provided by Britgal
Categories Drop Cookies
Time 25m
Yield 24 wafers, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a proccesor or electic mixer beat together the butter and cheese. Then add 1 cup of flour and mix. In a seperate bowl combine the, salt and black and cayenne pepper. Add to the cheese mixture and beat until blended. Stir in the pistachios.
- Turn the dough onto a floured surface and divide in half. Shape each piece into a log and 1 inch across. Wrap in plastic wrap and chill until firm.
- Preheat oven to 350 degrees.
- Cut the chilled dough into 1/4 slices and place them about 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes, until golden brown around the edges.
- Transfer to a rack to cool.
Nutrition Facts : Calories 359.4, Fat 28, SaturatedFat 14.1, Cholesterol 60.2, Sodium 567.9, Carbohydrate 16.6, Fiber 2.1, Sugar 1.4, Protein 11.9
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