A lovely old family savory cookie recipe!
From Peggy & Sue: "These wafers are a favorite during the holiday season. These addictive cookies are from a recipe handed down by Sue's grandmother. They have become a favorite of Peggy's, too, and everybody on the Cowgirl staff who enjoy them as a reward for extra effort during the holidays."
MARY LOH’S CHEESE WAFERS
MAKES 55 TO 60 WAFERS
2 cups All-purpose flour (255 g)
1/2 tsp Sea salt
Pinch Cayenne pepper
1/2 lb Unsalted butter, cut into chunks, at room temperature (225 g)
1 lb Sharp Cheddar cheese (very good quality), coarsely grated (455 g)
55-60 whole pecans
- Sift together the flour, salt, and cayenne and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter at medium speed until smooth. Decrease the speed to low and gradually add the cheese, in batches, until it’s all been incorporated. Add the flour mixture 1/4 cup/30 g at a time, waiting until each addition is thoroughly incorporated before adding more. The dough will be very stiff.
- Lay flat a sheet of wax paper or plastic wrap. Spoon all the dough into a long cylinder, wrap it up tightly, and roll into a smooth, neat tube of dough that’s about 1 1/2 in/4 cm in diameter. Refrigerate for at least 3 hours or overnight.
- When you’re ready to bake, preheat the oven to 375°F/190°C/gas 5. Set out brown paper bags or parchment paper to rest the wafers on while they cool (Sue doesn’t use wire racks to cool these).
- Slice the dough into 1/4-in/6-mm slices and place about 1 in/2.5 cm apart on an ungreased baking sheet. Press a pecan into the center of each cookie.
- Bake until the wafers are golden brown on the top, and a deeper brown on the edges, 7 to 10 minutes.
- With a spatula, transfer the wafers onto the paper to cool. They taste best when cooled for at least 30 minutes.
- The wafers will keep for 2 weeks in a metal cookie tin, separated by layers of wax paper.
The better the cheddar, the better the wafer!
Made it? Tell us about it–