These wafers took much longer to bake than stated. I almost doubled the time and they still didn't get crisp or lightly browned. I could taste a flour taste with every bite. I probably didn't cut them thin enough on the first batch so I cut thinner on batch #2. There was less of a flour taste but still not good enough to want to make again. The thinner ones also crumbled too much. I did like the hint of heat from the red pepper. All in all, there are better recipes out there for the effort and pricy ingredients.
Cranberry-Pecan Cheese Wafers
Photo: Jennifer Davick; Styling: Buffy Hargett
More From Southern Living
Total: 3 Hours, 15 Minutes
- 1 1/2 cups chopped pecans
- 1 1/2 cups coarsely chopped sweetened dried cranberries
- 2 cups butter, softened
- 4 cups (16 oz.) freshly shredded extra-sharp Cheddar cheese
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground red pepper
- 4 cups all-purpose flour
- Parchment paper
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
- 2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
- 3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
- 4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).
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