Southern Pecan Cheese Wafers

4.88 from 62 votes

If you have never had Southern Pecan Cheese Wafers you are missing out! This cheese crackers recipe is nothing like you have ever bought at the store. It is a really fun cocktail appetizer and goes great with drinks and a cheese plate!

Prep Time15

Cook Time18

Chill Time2

Total Time2 33

Course: Appetizer

Cuisine: American

Servings:

Calories: 83kcal

Author: The Food Charlatan

Ingredients

1 cup butter softened (2 sticks)
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!

Notes

* This comes out to about 3 cups, very well packed.

You can also make these cookies as slice-and-bakes. Once the dough has come together split in half and shape each half into a log about 12-14 inches long. Wrap in plastic and chill for 2-3 hours. When you are ready to bake, use a sharp knife to cut into 1/2 inch slices. Place on a baking sheet and top each wafer with a pecan half, gently pressing down (It won't go in to the cold dough very far, but once it's baked it will stick.) Bake as directed. It would be fun to package up a roll of chilled dough and gift it to someone with a bag of pecans and instructions to go with it. A nice holiday gift that is not so sugary.

I also tried making these with chopped pecans in the dough. Add about 3-4 cups chopped pecans to the dough and stir until incorporated. Shape into logs, chill, and bake as directed. If you are short on pecans, this is a good way to make sure every wafer gets some pecan.

Nutrition

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