Southern Pecan Cheese Wafers

If you've got ne'er had Southern Pecan Cheese Wafers you're missing out! This cheese insane direction is nothing such as you have ever bought at the shop. It's a extremely fun cocktail appetizer and goes nice with drinks and a cheese plate!

So on to today’s terribly Southern direction, associated if you wish to form it as an appetiser for Thanksgiving, I don’t care wherever you're from, everybody can LOVE YOU. Cheese Wafers square measure completely habit-forming.

I’ll be honest, I’m not abundant one for creating my very own insane. I see all types of recipes currently for do-it-yourself cyprinid fish, do-it-yourself graham insane, etc. It’s simply not my issue. Graham insane square measure already delicious, and my youngsters don’t care whether or not their cyprinid fish came from a box or from my room.

But I’m here to inform you that these Cheese Wafers square measure in a completely totally different class. Like, okay, technically these square measure authorised cheese insane, however I’m telling you, they are doing not compare to something you'll be able to get at the shop. they're radical chintzy (hello sharp cheddar!) and have a touch little bit of cayenne pepper for a small amount of spice. (They don't seem to be extremely that spicy, they only have heaps of nice flavor. You'll be able to change the cayenne to your style.)

Fun fact, these cheese wafers look nearly a twin of one amongst my favorite Christmas cookies of all time, Butter Pecan Cookies. the primary time I attempted one i used to be terribly confused that it had been not sweet.

You could positively attempt chopping up the pecans, adding them to the dough, and baking them flat in order that they appear a lot of like insane. Either approach can work. However I really like the planning and style of getting a full pecan on high of the cheese wafer.

INGREDIENTS :

1 cup butter (2 sticks), softened
2 cups flour, spooned and leveled
1 teaspoon Worcestershire sauce
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!