Cindy's Cheese Wafers

Cindy's Cheese Wafers

Southern Living APRIL 2006

  • Yield: Makes about 6 1/2 dozen
  • Prep time: 15 Minutes
  • Chill: 8 Hours
  • Bake: 16 Minutes


  • 1 (10-oz.) block sharp Cheddar cheese, finely grated
  • 1/2 cup butter, softened
  • 1 teaspoon ground red pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion salt
  • 1 3/4 cups all-purpose flour
  • Pecan halves


1. Beat cheese and butter at medium speed with an electric mixer in a large bowl until blended. Add red pepper, Worcestershire sauce, and onion salt, beating just until blended. Gradually add flour, beating until mixture is blended and smooth.

2. Shape dough into 2 (10-inch-long) logs. Wrap each log in plastic wrap; chill at least 8 hours or up to 24 hours.

3. Cut logs into 1/4-inch-thick slices, and place on lightly greased baking sheets. Gently press 1 pecan half into center of each slice.

4. Bake at 350° for 14 to 16 minutes or until lightly browned. Remove to wire racks, and let cool completely.

Olive Cheese Bites: Omit pecan halves. Drain 1 (7 1/2-oz.) jar pimiento-stuffed olives on paper towels. Prepare cheese wafer dough as directed. Pinch off a 1-inch piece of dough. Wrap dough around 1 olive; roll in hands to form a ball, covering entire olive with dough, and place on a lightly greased baking sheet. Repeat procedure with remaining dough and olives. Bake at 350° for 15 minutes or until lightly browned. Makes about 4 dozen. Prep: 15 min., Bake: 15 min. per batch.


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Cindy's Cheese Wafers Recipe