Description
Delightfully crispy and flavorful Pecan Cheese Wafers, featuring sharp cheddar cheese and toasted pecan halves atop buttery, spiced crackers. Perfect as an elegant appetizer or savory snack, these homemade wafers combine a subtle kick of cayenne and smoked paprika with the richness of Worcestershire sauce-infused cheese dough.
Ingredients
Scale
Cheese Wafer Dough
- 1 cup unsalted butter, softened
- 1 tsp Worcestershire sauce
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1 lb sharp cheddar cheese, grated
Topping
- 60 pecan halves
Instructions
- Prepare the dough: In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter until it becomes light and fluffy. Add the grated sharp cheddar cheese and Worcestershire sauce, mixing on medium speed to combine thoroughly. Next, add the all-purpose flour, salt, cayenne pepper, smoked paprika, and freshly ground black pepper, mixing until the dough is well incorporated and uniform.
- Form and chill the wafers: Using a small cookie scoop, portion out the cheese mixture onto a baking sheet. Gently press each scoop ball down using the back of a fork to flatten slightly. Place one pecan half carefully on top of each flattened dough piece. Cover the baking sheet tightly with plastic wrap and refrigerate the wafers for a minimum of 2 hours, allowing the dough to firm up. They can be chilled for up to three days if prepping ahead.
- Preheat the oven: Set your oven to 350ºF (175ºC) to warm up while the dough chills.
- Bake the wafers: Once chilled, arrange the crackers on a baking sheet lined with parchment paper, spacing them approximately 1 inch apart to allow even baking. Bake in the preheated oven for 18 to 20 minutes until the edges turn a golden brown color.
- Cool to finish: Remove the baked wafers from the oven and transfer them to a wire rack. Let them cool completely before serving to ensure crisp texture and ease of handling.
Notes
- Make sure the butter is sufficiently softened to achieve a smooth, creamy mixture.
- Chilling the dough is essential for maintaining the shape during baking and enhancing flavor.
- You can substitute pecan halves with walnuts or almonds for a different nutty profile.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Use freshly grated sharp cheddar for the best flavor and texture.
