Southern Pecan Cheese Wafers

29 February 2020 Bookmark • 0

If you've got never had Southern Pecan Cheese Wafers you're missing out! This cheese crackers recipe is nothing such as you have ever bought at the shop. It's a very fun cocktail appetizer and goes great with drinks and a cheese plate!

It’s turning into a really Southern Thanksgiving around here. My ally Sarah, who is additionally not Southern, texted me a few days ago and said she was making my Cornbread Stuffing with Bacon and Sage and Literally the simplest Mac and Cheese I’ve Ever Had for Thanksgiving, which I’m making them more Southern than they’ve ever been. (Mac and cheese isn't on the Thanksgiving menu where I’m from)

Southern Pecan Cheese Wafers

So on to today’s very Southern recipe, and if you would like to form it as an appetizer for Thanksgiving, I don’t care where you're from, EVERYONE WILL LOVE YOU. Cheese Wafers are absolutely addictive.

I’ll be honest, I’m not much one for creating my very own crackers. I see all types of recipes lately for homemade goldfish, homemade graham crackers, etc. It’s just not my thing. Graham crackers are already delicious, and my kids don’t care whether their goldfish came from a box or from my kitchen.

INGREDIENTS :

1 cup butter (2 sticks), softened
1 teaspoon Worcestershire sauce
2 cups flour, spooned and leveled
1/2 teaspoon salt
1/2 to 3/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika, optional
1 pound sharp cheddar cheese, freshly shredded
60-70 pecan halves

INSTRUCTIONS :

In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
Place a pecan half on top of each wafer.
Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!